I went for it. I bought farm fresh corn at Whole Foods and also picked up some white miso paste, scallions and unsalted butter. I dropped the potatoes from the dish because it was really the corn that I was after. I couldn't care less about the potatoes. Here are some photos of the process.
Miso Butter Corn (serves 4)
2 tablespoons unsalted butter at room temperature
2 tablespoons white miso paste
green parts of 2 scallions sliced thinly
4 ears of corn, kernels stripped
Combine butter and miso paste in a small bowl with a fork. Place stripped corn kernels in a large saute pan, along with miso butter. Sprinkle with salt and pepper to taste. Saute on medium heat for about 3 minutes, add scallions, and cook for 2-3 more minutes. Enjoy!
One night for dinner I had the corn with a simple grilled chicken breast.
The next day I had leftovers for lunch! I saved this compartmentalized takeout container for this purpose, it's really a great alternative to a laptop lunch box. Which someday I will buy for myself! I myself am organized and so why shouldn't my lunches be as well!