But first, meet Christian Burch, proprietor of Mountain Dandy. Burch is an artist, an author (of The Manny Files among others), and my son Jack's high school English teacher. He curates Jackson Hole's unique style on his Mountain Dandy blog, and now he's brought that style to life in his tiny downtown Jackson store. (With apologies to Mr. Enright, my high school English teacher was never this cool.)
Mix room temperature, unsalted butter and shiro (white) miso paste in a 1:1 ratio with a big wooden spoon until it's one color. Place in a small container, cover tightly and stash in the fridge.
Or do as David Chang does in his Momofuku cookbook: Fry bacon, crumble and set aside. Sauté fresh corn kernels (is it corn season yet?) in grapeseed oil until browned. Add miso butter and a bit of broth to deglaze the pan. Top with chopped scallions.