Corn and Miso Pasta Salad
Updated Oct. 12, 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 ate this immediately after making it and thought I was not a fan. When I started on the leftovers the next day, I was obsessed and couldn’t get enough. It definitely benefits from a good chill in the fridge and some time to absorb the dressing. Also, I only used half the amount of dressing and it was still very saucy; you certainly don’t need the full amount.
Yum!! Blanched the corn like other commenters suggested, didn’t have much mayo left so balanced that out with a little sour cream. So good!
This is a regular for us with several modifications. We blanch the corn; add at least 2 tbsp gochujang to the dressing, use orzo pasta (no ditalini in stores here), 3 diced peppers instead of celery; and add 1 - 2 shredded chicken breasts (poached sous vide). No chives. The result is a tangy and hearty pasta salad. It's best with really fresh local corn.