Summer Sweet Corn with Miso & Mascarpone Pasta

Corn again, folks! With summer corn at its sweetest, I couldn’t resist turning some leftover ingredients into a new dish. This creation was inspired by David Chang’s Miso Butter Corn and an adaptation by Cynthia McTernan. With some mascarpone and miso waiting in the fridge, and leftover pappardelle stashed in the back of the pantry, and it was the perfect opportunity to get creative.

Using white miso instead of salt, and adding browned butter and mascarpone, I created a light yet flavorful pasta that highlights the deliciousness of summer corn. Unlike the richer Chili Crisp Fettuccine Alfredo with Spinach made with heavy cream and parmesan, this dish is all about the fresh, sweet taste of corn. You don’t need to roast the corn beforehand, but if you prefer a smoky flavor, feel free to grill or roast it like I did with this tasty Summer Sweet Corn with Lemon Thyme recipe.

The miso butter adds a salty, savory decadence with a hint of sweetness and a slight fermented tang. It’s nutty, earthy, creamy, and smooth—just amazing. We’ve enjoyed this versatile dish plain, with pulled pork, and even topped with grilled rib-eye steak. It’s a delicious way to use up leftovers and celebrate the flavors of summer.

This crisp and refreshing Romaine & Shaved Celery Salad is the perfect complement to your Summer Sweet Corn with Miso and Mascarpone Pasta. Prepare it first and let it chill in the fridge while you make the pasta. This salad adds a crunchy, fresh, and light contrast to the rich and hearty pasta dish. Plus, it’s the perfect way to use buttermilk that may already be in your fridge.

Robin Ward

Summer Sweet Corn with Miso & Mascarpone Pasta

Experience the magic of summer with this delectable corn miso mascarpone pappardelle. Bursting with the fresh, sweet taste of corn and the savory decadence of miso-butter, this creamy, nutty, and smooth pasta dish comes together effortlessly in just minutes, making it a must-try for a quick, flavorful, and versatile meal.

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Servings: 4

Course: #mainmeal, dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 Tbsp white miso, at room temperature (see notes)
• 2 Tbsp unsalted butter, softened
• 2 ears sweet corn
• 8 oz dried pappardelle or tagliatelle
• 1 tsp olive oil or avocado oil
• 3 scallions, sliced
• ½ cup mascarpone
• salt and pepper to taste

Method

 

1. First, whisk together the miso and butter until combined. Set aside.
2. Cut the corn kernels from the cobs and set the kernels aside.
3. Add the corn cobs to a large pot of water and bring to a boil. While I usually salt my pasta water, I skip it in this case because miso can vary in saltiness between brands. It's always easier to add salt later if needed. Cook the pasta according to the package instructions.
4. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add most of the scallions, reserving a handful for garnish, and sauté for about 30 seconds. Add the corn kernels and the miso-butter mixture, cooking and stirring until the mixture begins to brown and caramelize slightly. If the pasta is not yet done, remove the corn-miso mixture from the heat until the pasta is ready.
5. When the pasta is done, drain it, reserving about ½ cup of the pasta water. Add the pasta to the skillet with the corn-miso mixture. Return the skillet to low heat and toss the pasta until it is glossy and coated in the miso-butter. Add the mascarpone and toss again until well combined. If needed, loosen the sauce with the reserved pasta water. Season with salt and pepper to taste. Garnish with the remaining scallions and serve hot.

Notes

The saltiness of miso can vary based on its type. In this case, white miso is the most suitable choice due to its sweet and mild flavor. However, other types can also be used – just remember to adjust the quantity and taste as you proceed.

To substitute for 2 fresh ears of corn, you can use:

• Frozen Corn: About 2 cups of frozen corn kernels.
  Canned Corn: About 1 to 1.5 cups of drained canned corn kernels (one 15-ounce can usually yields around 1.5 cups of corn).
• These measurements ensure you maintain the same amount of corn in the dish as you would with fresh ears.

Robin Ward

Romaine & Shaved Celery Salad with Buttermilk Ranch Dressing

Enjoy crispy, fresh, and crunchy Romaine topped with a garlicky buttermilk ranch dressing that's simple and quick to prepare in just minutes! This delicious and healthy dressing perfectly complements the very thinly shaved celery, creating a delightful and refreshing salad that's sure to please your taste buds.

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Servings: 4

Course: #brunch, Appetizer, dinner, lunch, Salad

Cuisine: American

Ingredients Method Notes

Ingredients

  

• ¼ (60ml) cup buttermilk (Shake the container before measuring.)
• 2 Tbsp mayonnaise
• 2 tsp white balsamic vinegar (Or red wine vinegar.)
• 1 small garlic clove, minced
• ½ tsp garlic powder
• ½ tsp kosher salt
• small handful of fresh chives, minced
• 3 hearts romaine lettuce (Roughly chopped.)
• 3 large celery stalks, thinly sliced on the diagonal
• ½ tsp coarsely ground black pepper
• handful of cherry tomatoes for garnish (Optional)

Method

 

1. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, minced garlic, garlic powder, salt, and chives. Place the romaine and celery on top. At this point you can cover the bowl with a kitchen towel an let it sit for a couple of hours in the refrigerator. Right before serving, gently toss everything together. Sprinkle with the pepper and serve immediately.

Notes

• This recipe calls for two types of garlic to achieve a flavor that closely resembles true ranch dressing, without the weird additives. Using either garlic powder or minced garlic alone results in a good dressing, but the combination of both is what makes it taste like authentic ranch dressing.
• I gave the romaine a rough chop, dressed it, served it, and stored the leftovers. When I served it the next day, it was just as good. The dressing did not make the salad soggy at all! Usually, leftover salad gets soggy and often gets thrown out, but this time, it stayed crisp and delicious. It stays crisp and delicious every time I’ve made it.

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