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

Title: Corn & Miso Pasta Salad
Categories: Pasta, Vegetables, Citrus, Chilies
Yield: 5 servings

Salt
8 oz Ditalini pasta
4 Ears fresh corn; shucked,
- washed
2 lg Ribs celery; peeled, fine
- chopped
2/3 c Fine minced fresh chives
Granulated sugar
4 1/2 tb White or yellow miso
4 1/2 tb Lemon juice; more to taste
1 1/2 tb Fine chopped Calabrian
- chilies
+=OR=+
1 1/2 tb Minced chipotles in adobo
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.

By: Ham El-Waylly

Yield: 4 to 6 servings (about 8 cups)

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

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