(Makes 1qt)

10 corn cobs (corn removed from the cob and cobs reserved)

½ bunch of epazote (or 2 leaves of fresh oregano)

½ bunch of scallion white parts only, seasoned with salt, pepper, and olive oil

then charred Chili flakes, scallions, black pepper for garnish

To make the bacon:

2 slices high quality applewood smoked bacon, thin-cut prefeered 1Tbsp. Marukome Shio Koji

Directions

Preheat an oven to 375 degrees. On a sheet tray or cookie sheet, place the bacon. Brush with the Shio Koji on both sides. Roast in the oven until the bacon is crisp for 5-7 minutes.

To make the miso-butter mayo:(makes 1 cup)

2 Tbsp. Marukome Umami Select Miso Premium White (Aging level 1)

½ pound butter, melted

1 egg yolk

½ lime, zest only

Directions

In a mixing bowl, add the egg yolk, lime zest, and mix with the miso. To form the emulsion, slowly incorporate the butter in a slow stream. Hold at room temperature.

• 1. In a 2 gallon pot, add all but 3 tablespoons of corn. (saute corn for garnish use) Add corn cobs, epazote or oregano, and scallions. Cover in water. Simmer until the corn kernels are very soft about 20 minutes. When the corn kernels are soft, remove the epazote and corn cobs.
• 2. Blend the remaining mixture in a blender, only adding as much of the leftover liquid to make a thicken soup. Strain through a fine sieve. Season with salt and pepper. Transfer into serving cup Dollop the Miso-butter aioli, sauteed corn kernels and scallion. Top with bacon, chili flake and black pepper.

※Recipe Courtesy of Executive Chef John-Carlos Kuramoto.