The East Community Guide - Gainesville, FL nov 2017 the east take3 | Page 12

Corn on the Cob Panko
Ingredients
 1 tsp. vegetable oil
 1/2 cup plain panko
 1 Tbs. white sesame seeds
 1 tsp. black sesame seeds
 2 Tbs. unsalted butter, softened
 2 tsp. white miso
 4 ears corn, shucked
Preparation
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Heat the oil in an 8-inch skillet over medium heat. Add the panko and
cook, stirring, until light golden, about 1 minute. Add the sesame seeds
and cook, stirring, until toasted and the panko is golden, 2 to 3
minutes. Transfer to a large plate, and cool completely.
Combine the butter and miso in a small bowl until well blended.
Bring a large pot of water to a boil. Add the corn, cover, and remove
the pot from the heat. Let stand until crisp-tender, about 5 minutes.
Slather the miso butter all over the corn and then roll and press in the
panko mixture. Sprinkle any remaining panko mixture on top.
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