Corn and Miso Pasta Salad
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 8ounces ditalini pasta
- 4ears fresh corn, shucked and washed
- 2large stalks celery, peeled and finely chopped
- ⅔cup finely minced fresh chives
- Granulated sugar
- 4½tablespoons white or yellow miso
- 4½tablespoons lemon juice, plus more to taste
- 1½tablespoons finely chopped Calabrian chiles (or minced chipotles in adobo, or gochujang, or sambal oelek), plus more to taste
- ½cup mayonnaise (vegan, if desired)
Nutritional analysis per serving (6 servings)
373 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 10 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 9 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
I blanched the corn (whole cobs) for 2.5 minutes and then shocked them in an ice bath before cutting them for the salad. I think Ham uses raw corn for maximum crunch vs the pasta but I found my method yielded crunchy corn that wasn't too heavy on raw starch taste which I wanted to avoid. Result was delish :)
I found this to be much too salty. Next time I’ll eliminate the salt and possibly cut back a bit on the miso. I added diced Granny Smith apples and found that rounded out the flavours quite nicely.
@Maura blanching the corn is the way to go! love this recipe as is otherwise - most recently used gochujang and was also excellent
I felt this was just okay. A bit too salty. I added black pepper and halloumi. I prefer that sour something in a more traditional pasta salad. I was eager to try the textures of ditalini and corn together in a creamy sauce. But overall, it was just okay. Perhaps better the next day?
Cook the corn in stock (vegetable or meat) to intensify the flavour. You can even make sthe tock out of shucked corn cobs and husks. Then cook the pasta in this water. This liquid will now be an enhanced stock for soups, stews, grains, etc. Plus you will have given a umami and fresh taste boost to the pasta salad.
This was just shy of disgusting and we got church-potluck flashbacks. what we found useful was: - charring the corn - adding veg or protein to the pasta - halving the sauce OR doubling the pasta + mix-ins - blending lemon juice and ACV which cuts through the salt - 2-3 TBPS MAX of miso - mixing mayonnaise with yogurt for a less sickly taste, only adding it in to the sauce to taste, NEVER 1/2 cup! This is good, but it needs too much work.