MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corn & Miso Pasta Salad
 Categories: Pasta, Vegetables, Citrus, Chilies
      Yield: 4 Servings

           Salt
      8 oz Ditalini pasta
      4    Fresh corn ears;
           - shucked, washed
      2 lg Celery ribs;
           - peeled, fine chopped
    2/3 c  Fresh chives; fine minced
           Granulated sugar
  4 1/2 tb White or yellow miso
  4 1/2 tb Lemon juice; more to taste
  1 1/2 tb Calabrian chiles;
           - fine chopped -OR-
  1 1/2 tb Chipotles in adobo; minced
    1/2 c  Mayonnaise

  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.

  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.

  In the smaller bowl, whisk to combine the miso, lemon juice, and
  Calabrian chile. Add the mayonnaise and whisk until fully
  incorporated.

  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.

  Recipe by Ham El-Waylly

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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