Umami-Rich Miso Corn with Silky Poached Eggs
Sweet corn kernels sizzle in a salty-sweet miso glaze, crowned with a runny poached egg.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Savory miso corn is a revelation. It's a dish that takes humble ingredients and elevates them into something truly special. The inspiration comes from the Japanese concept of 'umami', the fifth taste, which is amplified by the miso paste. This recipe isn't just about throwing ingredients together; it's about creating a harmonious balance of sweet, salty, and savory, then adding a touch of richness with the poached egg. It's a perfect brunch, light lunch, or even a unique side dish that will impress your guests.
- •Umami Bomb - The combination of miso, soy sauce, and mirin creates a deeply savory and satisfying flavor profile.
- •Silky Smoothness - The poached egg adds a luxurious creaminess that coats the corn and enhances the other flavors.
- •Quick & Easy - This dish comes together in under 30 minutes, making it perfect for a weeknight meal.
- •Textural Delight - The crisp-tender corn, the smooth egg, and the crunchy red pepper flakes create a delightful textural contrast.
- •Secret Ingredient Magic - The hint of lime brightens the dish and balances the richness, adding a final layer of complexity.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 4 ears Corn on the cob (kernels cut from the cob or 2 cups frozen corn)
- 2 tablespoons White miso paste (Shiro miso)
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Soy sauce (low sodium)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 2 cloves Garlic (minced)
- 1/4 teaspoon Red pepper flakes (or more to taste)
- 1 Lime (juiced)
- 1/4 cup Fresh cilantro (chopped)
- 4 Eggs (fresh eggs)
- 1 tablespoon White vinegar (for poaching eggs)
- 6 cups Water (for poaching eggs)
Step-by-Step Instructions
- 1
If using fresh corn on the cob, shuck the corn and cut the kernels from the cob. You can do this by standing the corn on its end and slicing downwards with a sharp knife. This ensures you get the freshest flavor.
~5 min
- 2
In a large skillet, melt the butter over medium heat. The butter will add richness and a nutty flavor to the corn.
~2 min
- 3
Add the garlic and red pepper flakes to the melted butter and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as this will make it bitter. The red pepper flakes will add a subtle kick.
~1 min
- 4
Add the corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly browned. The corn should have a slight char for added flavor.
~7 min
- 5
In a small bowl, whisk together the miso paste, soy sauce, and mirin. This mixture will create the umami-rich glaze for the corn. Make sure the miso paste is fully dissolved for a smooth sauce.
~2 min
- 6
Pour the miso mixture over the corn and cook for another 2-3 minutes, stirring constantly, until the corn is evenly coated and the sauce has thickened slightly. The sauce should cling to the corn kernels.
~3 min
- 7
Stir in the lime juice and cilantro. The lime juice will brighten the flavors and the cilantro will add a fresh, herbaceous note.
~1 min
- 8
While the corn is cooking, bring the water and vinegar to a simmer in a separate saucepan. The vinegar helps the egg whites coagulate properly.
~5 min
- 9
Crack each egg into a small ramekin. This makes it easier to gently slide the egg into the simmering water. Be careful not to break the yolk.
~2 min
- 10
Create a gentle whirlpool in the simmering water and carefully slide one egg at a time into the center of the whirlpool. The whirlpool helps the egg whites wrap around the yolk. Cook for 3-4 minutes for a runny yolk.
~4 min
- 11
Remove the poached eggs with a slotted spoon and gently pat them dry with a paper towel. This removes excess water and helps the egg adhere better to the corn.
~1 min
- 12
Divide the miso corn among bowls and top each serving with a poached egg. Serve immediately. The warmth of the corn will gently cook the outside of the yolk.
~1 min
How Do I Know It's Ready?
The corn is done when it's tender and slightly caramelized. The egg is perfectly poached when the white is set but the yolk is still runny.
Frequently Asked Questions
The corn can be made ahead of time and reheated, but the poached eggs are best made fresh.
Final Thoughts
I hope you enjoy making this Umami-Rich Miso Corn with Silky Poached Eggs as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!