Corn and Miso Pasta Salad
Updated October 11, 2023
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt
8 ounces 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 tablespoons white or yellow miso
4 ½ tablespoons lemon juice, plus more to taste
1 ½ tablespoons finely chopped Calabrian chiles (or minced chipotles in adobo, or gochujang, or sambal oelek), plus more to taste
½ cup mayonnaise (vegan, if desired)
Nutritional analysis per serving (4 to 6 servings)
48 grams carbs; 8 milligrams cholesterol; 373 calories; 4 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 4 grams fiber; 641 milligrams sodium; 9 grams protein; 9 grams sugar
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
Really loved this one. As I was making it I realized I only had dark miso paste, so I only used about a tablespoon. Also, I grilled and chilled the corn
Any reason why this would only be good for three days (especially if you are using cooked corn?). Most pasta salads I make are good for five days (the number of days I need for lunches).
Listened to the wisdom of the comments section. Used Brami fusilli instead of ditallini, lime juice, about 5 chipotles in adobo, 2.5 bags of frozen corn, a whole bag of frozen edamame for green and crunch and only 4T mayo. Had to walk away after taste testing - a miracle food.