Miso is one of those ingredients that I was slow to adopt. I just never felt like I knew what to do with it. Now, I am so on board with miso that I always have it in my fridge for days like these. You know…days when I want to make miso lime butter.
The whole adventure with miso lime butter came about because I got bored with eating corn. Don’t get me wrong. I love corn. How could not love corn when I can just pop it in the microwave for a couple of minutes? But the thing is that after the first few cobs of the season, I yearn for more.
Miso lime butter slowly melted into the crevices of the cobb and all over the kernels of the sweet summer corn is definitely more. More is more in this situation and more is good.
The amazing thing about this miso lime situation is how well it works on flounder or Dover sole fish. If you ever make one of those fish, add this miso lime butter to finish it off. There is just something about the umami of the miso in conjunction with the tartness of the lime with a touch of honey that is perfection.
Compound butter like this miso lime butter is easy to make. The most important part of the process is making sure the butter is room temperature. This makes it so easy to mix in the flavors.
Miso Lime Butter
- 8 tbsp Unsalted Butter room temperature
- 1 tbsp Miso
- 1 tbsp Honey
- 1 Lime juiced
- Combine the miso, lime, and honey with softened butter in a bowl. Mix until well incorporated.
- Refrigerate for at least an hour to help butter solidify back. Keeps for a week in the refrigerator.