1. Spread the corn on a tinfoil lined baking sheet (parchment will burn/catch fire). Toss in olive oil, S&P. Set under the broiler & then turn it on high heat. It will cook for 10-20 minutes, but you need to stir it every few minutes. Set a timer and check on it often, remember that the broiler can burn things fast. Once it's charred to your liking, remove from oven & set aside. Alternatively, you can buy “frozen fire-roasted corn” from the grocery store & skip this step, which my mom did a lot of the time & it’s still perfectly delicious.
2. Cook the diced potato in boiling water until just tender. Drain and set aside.
3. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, salt, and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and miso paste. Add the cooked beans and half of the milk.
4. Purée some of the sauté in a food processor or blender, & return to pot. Or use an immersion blender to puree a portion directly in the pot.
5. Add potatoes + the rest of the milk. Season to taste with black pepper; & add more salt if needed. Enjoy very hot, topped with minced fresh herbs and fresh bread.
