Creamed Corn and White Bean Mash With Miso Butter

by Anna Jones, featured in Easy Wins

Published by 4th Estate

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.