• Gather all the ingredients.
  

To Prepare the Ingredients

• Wrap a wet paper towel around 1 ear sweet corn (you can leave the husks on) and cook in the microwave for 2 minutes (1000W).
  
• Carefully remove the paper towel, husks, and silk from the hot ear of corn. With a knife, cut off the corn kernels from the cob.
  
• Cut 1 zucchini into thirds (sections about 2 inches or 5 cm long). Cut each piece in half lengthwise, then cut each half lengthwise into 3 wedges.
  

To Mix the Seasonings

• Combine 2 tsp miso, 1 tsp soy sauce, 1 tsp sugar, and 2 Tbsp water. Mix it all together until the miso and sugar dissolve. Set aside.
  

To Stir-Fry

• Heat a large frying pan on medium-high heat. When it‘s hot, add 1 Tbsp neutral oil. Then, add the zucchini and quickly sear on medium high or high heat until nicely browned on the edges. Tip: The goal is to sear the zucchini fast so it remains firm yet tender. If the heat is too low, the zucchini will wilt and get mushy before it browns.
  
• Once browned, lower the heat. Mince or press 1 clove garlic (I use a garlic press) and add it to the pan. Toss to cook briefly and keep the garlic from burning. Then, add the corn kernels and stir quickly to reheat.
  
• Add the seasonings mixture and ½ Tbsp unsalted butter.
  
• Toss quickly to coat. Your Zucchini Corn Stir-Fry is now ready to serve.
  

To Serve

• I like to serve this dish with soup like Cold Miso Soup or Vegetable Miso Soup and a bowl of rice such as Hijiki Rice or Sweet Onion Takikomi Gohan. For a more complete meal, try adding a salad like Mizuna Myoga Salad or Asian Cabbage Salad and a side dish like Okra with Ginger Soy Sauce or Pickled Tomatoes.

To Store

• Transfer the leftovers to an airtight container and store in the refrigerator for 3–4 days or in the freezer for 1 month.