Ingredients
Method
- First, whisk together the miso and butter until combined. Set aside.
- Cut the corn kernels from the cobs and set the kernels aside.
- 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.
- 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.
- 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.