8 corn ears, cut in half
1 c. reduced sodium soy sauce
2 tbsp. white miso
1/2 c. or more brown sugar
Boil the corn until tender. Drain and set aside.
In a bowl, mix the soy sauce, white miso and brown sugar with a whisk until well mixed. Taste to make sure it is sweet enough for you.
Pour soy sauce mixture into a skillet with high sides and bring to a boil. Add corn ears and cook until the sauce becomes a sticky glaze over the corn ears.