Creamy Corn Miso Pasta
A silky corn sauce makes this pasta a fresh favorite for summer.
Nutrition Information
- Calories: 234 kcal
- Carbohydrates: 27g
- Protein: 21g
- Potassium: 384mg
- Fiber: 9g
- Sugar: 14g
Ingredients:
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8 ounces campanelli pasta (about 3 cups)
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2 (10-ounce each) ears fresh corn, shucked (1 1/2 cups corn kernels)
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3 tablespoons unsalted butter
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1 yellow onion, finely chopped (about 1 cup)
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3/4 teaspoon grated garlic (from 2 small cloves)
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1/2 cup water
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2 tablespoons white miso
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1/2 teaspoon gochugaru flakes (Korean chile flakes)
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4 tablespoons chopped fresh chives, divided
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1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup), plus more for garnish
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1 tablespoon fresh lemon juice
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Kosher salt, to taste
Instructions:
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Bring a medium pot of salted water to a boil over high. Cook pasta according to package directions for al dente; drain, reserving 1 cup of the cooking water. Set both aside separately.
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While water is coming to a boil, place corn on a cutting board and use a sharp chef’s knife to remove kernels from cobs. Place kernels in a medium bowl. Using the back of a knife or a spoon, scrape cobs over bowl to extract any excess corn and corn milk; set aside. Melt butter in a large skillet over medium. Add onions; cook, stirring occasionally, until translucent, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add corn, along with any corn milk; cook, stirring occasionally, until just beginning to soften and mixture appears dry, about 3 minutes. Add water; cook, stirring frequently, until most of the water evaporates and corn is tender, 3 to 4 minutes. Remove from heat and transfer 1/2 cup of the corn mixture to a small bowl; set aside. Transfer remaining corn mixture to work bowl of a food processor; do not wipe skillet clean. Process corn in food processor until finely chopped and almost smooth, about 20 seconds. Add 1/4 cup of the reserved corn mixture and pulse 2 more times. Set aside.
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Heat processed corn mixture in reserved skillet over medium until warmed through, about 1 minute. Whisk in miso and 1/2 cup of the reserved cooking water until combined. Add gochugaru flakes, drained pasta, and 3 tablespoons of the chives into corn mixture and gently stir until pasta is coated in a creamy sauce, about 1 minute. Remove from heat; stir in Parmigiano-Reggiano and remaining 1/2 cup cooking water, 1 tablespoon at a time until pasta is coated and creamy. Stir in lemon juice; add salt to taste (if needed) and divide pasta mixture evenly among 4 bowls, and top evenly with remaining 1 tablespoon chives, reserved 1/4 cup corn mixture, and sprinkle with additional Parmigiano-Reggiano. Serve immediately.
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