Name: Miso Butter Sweet Corn & Brown Rice Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 bowls
Ingredients: 1 cup (240 ml) brown rice, rinsed; 2 1/4 cups (540 ml) water; 3 tablespoons (45 ml) butter, softened; 1 1/2 tablespoons (23 ml) white miso paste; 1 1/4 lb (565 g) boneless, skinless chicken thighs; 1/2 teaspoon (3 ml) kosher salt; 1 teaspoon (5 ml) neutral oil; 2 cups (480 ml) corn kernels, thawed if frozen, patted dry; 1 1/2 cups (360 ml) frozen shelled edamame; 2 scallions, sliced

Miso Butter Sweet Corn & Brown Rice Bowl

Seared chicken, charred corn and edamame with melted miso butter over brown rice.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

45 min

Total

1 hr

Makes

4 bowls

Miso butter is equal parts salty, savory and rich, and it was made for sweet corn; Japanese ramen shops often top bowls with butter and corn. Here it melts into brown rice with chicken and edamame.

Why this recipe works

Miso's saltiness and savory depth enhance corn's sweetness. Adding the butter off the heat keeps the miso from scorching.

Ingredient notes

Use white (shiro) miso for a mild flavor. Some miso contains barley; check for gluten-free.

Common mistakes

Cooking miso butter over high heat.
Using red miso, which can overpower.

What to serve with it

Sesame seeds or a few drops of chili oil.

Meal prep

Miso butter keeps 2 weeks refrigerated.

More bowls like this

Cooking tips

Soften the butter to room temperature for easier mixing. Leave the corn alone so it chars.

Swaps and variations

Use tofu instead of chicken. Use vegan butter for dairy-free.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).

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