**Makes 1 Quart
Ingredients
1.5 cups Roasted corn (we cut corn off the cob and roast on a sheet pan)
1/2 cup Raw corn
1 cup Koji
3 TBS Non-Iodized Salt
Water to cover the mixture
Instructions
Once the corn and koji mixture is covered with water, put the lid on and then shake the jar well. Move to a cool/dark place to ferment.
Ferment for 5-10 days.
When the corn miso is active, foggy in color, and shows signs of bubbling, then move the mixture to the blender. Mix till a loose paste consistency.
Optional step: add jalapenos, garlic, thyme, red chilis, or other ingredients to the mixture. Blend a second time. Ferment for another 2-10 days.