3 ears of sweet corn
2 purple endives
2 scallions
2 small tomatoes
1 teaspoon white miso paste
1 1⁄2 tablespoons unsalted butter
a dash of kosher salt
Husk and clean the ears of corn. With the ear of corn resting in a large mixing bowl cut the corn kernels off of each of the ears. Heat the butter in a medium sized skillet on medium high heat until it begins to bubble, around 2 minutes. Add in miso paste and allow the mixture to just begin to brown, approximately 30 seconds. Add in the corn kernels. Salt and cook for 2-3 minutes until warm and just barely cooked. Allow to cool for 5 minutes.
Cut off the bottom quarter inch of each endive and discard it. Then finely chop the remaining endive into thin strips. Mince the white and green parts of the scallions. Dice the tomatoes.
Place all ingredients in a serving bowl and serve. Salt and pepper as desired.
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