Miso Brown Butter Rice Cakes With Corn

Ingredients

• 1 lb. cylindrical Korean rice cakes (about 2½" long)
• 2 Tbsp. vegetable oil
• 6 scallions
• 6 Tbsp. unsalted butter, cut into pieces, divided
• 3 cups fresh corn kernels (from about 3 large ears)
• 3 Tbsp. white or yellow miso
• 2 tsp. rice wine vinegar
• 1 tsp. soy sauce
• 1 tsp. freshly ground black pepper
• 1 tsp. toasted sesame oil
• Kosher salt

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