The end of summer brings along an abundance of fresh produce as both local farms and home gardens alike are often overflowing with juicy, sun-kissed fruits and vegetables. Two of our most favorite are the locally grown corn and plentiful varieties of tomatoes. This month, we’ll be sharing several recipes here at One Bite Vegan, to inspire you to take full advantage of these beauties.
Today we’re starting you off with a simple medley of fresh corn, tomatoes, and potatoes that you may plan to serve as a side dish, however, after taking one bite of this and experiencing the flavor it brings, you just might be placing it front and center!
The flavors of summer shine through in this dish, with the sweetness of corn, intensity of vine ripened tomatoes, and the brightness of basil. They all come together beautifully here, balanced out by the creaminess of potato and a savory boost of miso.
** Prepare as is or follow Jen’s recs for a heart healthy WFPB version by omitting the oil and butter. Instead, sauté using small splashes of vegetable broth as needed to prevent sticking and melt the miso into a tbsp of hot vegetable broth before adding to the pan.
Watch Kevin bring it all together for you in a quick video below the recipe.
Pan Roasted Corn, Tomatoes, and Potatoes with Miso Basil Butter
Ingredients
- 2 cups potatoes peeled and diced
- 2 ears of corn on the cob
- 1 large or 2 medium tomatoes
- 2 tbsp olive oil extra virgin
- 1 tbsp garlic minced
- 1 tbsp miso paste
- 1 tbsp vegan butter
- 10 basil leaves chiffonade
- salt and pepper to taste
Instructions
- Peel and dice the potatoes. Boil until just cooked through. Strain and submerge in an ice bath or run cold water over to stop the cooking. Strain and layout on a sheet pan lined with a towel to dry.
- Over a bowl, cut the corn off the cob by using a small serrated knife or any knife you feel comfortable with, like a steak knife because it's easy to handle and does a good job cutting through the corn kernels. Set aside.
- Roll the basil leaves up like a cigar and slice into thin slices (chiffonade). Set aside.
- Remove the core from the tomato and chop to roughly the same size as your potatoes. Set aside.
- In a large cast iron pan or skillet, heat the pan until very hot. Add the olive oil and when it begins to smoke, add the potatoes. Stir to combine and season with salt and pepper. Pan roast for a few minutes until the potatoes begin to brown slightly.
- Add the garlic and corn to the pan and stir to combine. Cook for 3 minutes, stirring regularly. (Make sure to not burn the garlic)
- Add the vegan butter and miso to the pan and, using the back of a large spoon, mash the miso into the bottom of the pan to incorporate. (You could mix the butter and miso together beforehand but I find this method just as easy). Stir to combine. Season with salt and pepper and cook for an additional 2 minutes.
- Turn off the heat and immediately add the tomatoes and basil. Stir well to combine and season to taste. Serve straight away as a perfect summer side!