June 8, 2024
Tried this recipe one summer and blew me away. Gets better on the second and third day.
Ingredients:
Kosher salt
8 – Oz. ditalini pasta
4 – Ears fresh corn, shucked and washed
2 – Large stalks celery, peeled and finely chopped
⅔ – Cup finely minced fresh chives
Granulated sugar
4 ½ – Tbls. white or yellow miso
4 ½ – Tbls. lemon juice, plus more to taste
1 ½ – Tbls. finely chopped Calabrian chilies (or minced chipotles in adobo, or gochujang, or sambal oelek), plus more taste
½ – Cup mayonnaise (vegan, if desired)
Directions:
Step 1
Bring a medium pot of salted water to a boil over high heat. Add ditalini to the water and boil according to package instructions. Drain the pasta, and rinse under cold water until cool. Drain well and set aside.
Step 2
Grab a large bowl and invert a smaller bowl inside of it. Hold the corn upright on the center of the smaller bowl. Using a sharp chef’s knife, slice downward to shave the kernels off the cob. Discard the cobs and remove the smaller bowl. Add the cooked ditalini, plus the celery and chives. Season with a large pinch of salt and a pinch of sugar; toss to combine.
Step 3
In the smaller bowl, whisk to combine the miso, lemon juice and Calabrian chile. Add the mayonnaise and whisk until fully incorporated.
Step 4
Combine with the corn mixture and toss. Taste and adjust seasoning with more lemon juice, chile, salt or sugar as needed. Store refrigerated (up to 3 days) until serving.
Notes:
I stuck with gochujang for my spice and was a perfect complement to the miso. Also consider Kewpie mayo.
Source:
NYTimes Cooking: https://cooking.nytimes.com/recipes/1024306-corn-and-miso-pasta-salad
Asian, Fresh Corn, Miso, Pasta Salad,