Kyler’s Recipes

Corn and Miso Pasta Salad

6 items


50 minutes

total time


Kosher salt

8 ounces ditalini pasta

4 ears fresh corn, shucked and washed

2 large stalks celery, peeled and finely chopped

2/3 cup finely minced fresh chives

Granulated sugar

4 1/2 tablespoons white or yellow miso

4 1/2 tablespoons lemon juice, plus more to taste

1 1/2 tablespoons finely chopped Calabrian chiles (or minced chipotles in adobo, or gochujang, or sambal oelek), plus more to taste

1/2 cup mayonnaise (vegan, if desired)


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.


Needs lotsa corn. Also, make a pound of pasta, same dressing amount, and scale up. White pepper is good too!


Serving Size




Total Fat

17 g

Saturated Fat

3 g

Unsaturated Fat

14 g

Trans Fat

0 g




641 mg

Total Carbohydrate

48 g

Dietary Fiber

4 g

Total Sugars

9 g


9 g

6 items


50 minutes

total time
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