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.