Creamed Corn and White Bean Mash With Miso Butter

by Anna Jones, featured in Easy Wins

Published by 4th Estate

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Introduction

This is my comfort food. The butter beans and half the corn come together to make a slightly sweet, velvety mash that's served with the other half of the corn, which is crisped in a pan with some of the onions to create a double-textured spoonable bowl of happiness. White miso brings everything together and adds a roundness. Think the texture of polenta with the comfort of creamed corn and you are in the right place. I serve this with a tomato salad and some flatbreads.

As featured in

Easy Wins

Image of Anna Jones's Miso Creamed Corn — Photo by Matt Russell

Ingredients

Serves: 4

4 corn on the cob
2 onions (peeled and very finely sliced)
1 tablespoon olive oil
2 x 400 grams tins butter beans (drained)
75 grams unsalted butter or vegan butter
2 teaspoons white miso paste
2 green chillies (1 deseeded and very finely chopped, 1 thinly sliced)
2 unwaxed limes
A few sprigs of coriander (to serve)
Parmesan cheese grated, to serve (I use a vegetarian one), optional

Method

Creamed Corn and White Bean Mash With Miso Butter is a guest recipe by Anna Jones so we are not able to answer questions regarding this recipe

Carefully slice the kernels off 4 corn cobs. I do this by putting the base of each cob in a mixing bowl and carefully cutting down the length of each one to remove the kernels. This stops them flying everywhere.
Put 2 peeled and very finely sliced onions into a medium saucepan with 1 tablespoon olive oil and a pinch of flaky sea salt. Cook over a medium-low heat for 15-20 minutes until really soft and beginning to brown, then scoop out 2 tablespoons and put on one side.
Add 2 x 400g tins of butter beans to the pan of onions with half the corn kernels and 50ml water. Simmer over a medium heat for 10 minutes, then blitz in a food processor or with a hand-held blender until you have a creamy mash, seasoning with salt and freshly ground black pepper as you go. Put it back into the pan and keep warm.
Put a frying pan over a medium heat, add 75g unsalted butter or vegan butter, 2 teaspoons white miso paste and the remaining corn and cook for 4-5 minutes so the butter browns slightly and the corn becomes slightly soft and bright yellow. Now stir in the reserved onions.
Add 1 finely chopped green chilli to the brown butter and miso pan, along with the zest and juice of 1 unwaxed lime. Scoop the creamy beans on to a platter or plates and spoon over the buttery corn topping, followed by the thinly sliced green chilli, the zest and juice of 1 unwaxed lime, plus freshly ground black pepper, a few coriander leaves and a grating of Parmesan if you like.