Instructions

Heat butter in a cast iron skillet over medium-high heat until bubbles start to subside. Once the butter is lightly browned and nutty-smelling, add the garlic, miso paste, and oil and stir until fragrant, about 30 seconds.

Pour mixture from the pan to a small bowl and add the remaining dressing ingredients. Whisk until smooth, then season to taste with salt and pepper.

Rub the shucked corn with 1 teaspoon of oil and season each with a pinch of salt. In a medium bowl, toss the green beans with the remaining oil and a little salt and pepper.

Reheat the same skillet over medium-high heat (it should still have a bit of oil left in it). Once hot, add the corn cobs and cook 7-8 minutes until bright yellow and well charred on all sides. To achieve the best char, avoid moving the food any more than necessary. Once charred, remove to a large bowl. Once the corn has cooled, carefully slice the kernels off the cob using a sharp knife.

Add the beans to the hot skillet, making sure they lay flat in one layer. Cook until bright green and well charred, about 3-4 minutes. Add the cherry tomatoes to the pan with the beans and char for about 4-5 minutes. Remove the beans and tomatoes to the bowl with the corn.

Place the celery root in a glass bowl and microwave for 4 minutes or until tender. Add to the hot skillet, adding a bit more oil as needed, and cook for about 4-5 minutes until well charred. Add to the bowl with the other veggies.

Toss everything with 2-3 Tablespoons of the dressing, adding more as needed. Veggies should be well coated but not dripping. Plate and garnish with cilantro leaves, crispy onions, and toasted sesame seeds and serve.