Go Back

Pan Roasted Corn, Tomatoes, and Potatoes with Miso Basil Butter

Medley of fresh summer corn, tomatoes, and potatoes with a flavorful miso basil butter.
Prep Time5 minutes
Cook Time20 minutes
Course: Sides
Keyword: corn, potato, side dish, summer, tomato
Calories: 549kcal

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!

Video

Notes

Please, please, please only make this recipe when the corn and tomatoes are abundant and in season.  If the corn and tomatoes are great, then this dish will amazingly highlight each ingredient.  Equally, poor quality tomatoes and corn will ruin this dish!

Nutrition

Calories: 549kcal | Carbohydrates: 41g | Protein: 9g | Fat: 43g | Saturated Fat: 7g | Trans Fat: 2g | Sodium: 755mg | Potassium: 568mg | Fiber: 5g | Sugar: 12g | Vitamin A: 563IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 2mg