8 ozs Ditalini Pasta
4 Ears Corn
2 Lg Celery stalks, finely chopped
⅔C Scallions, finely minced
½ Tbs white or yellow miso (or substitute with tahini and soy sauce)
4½ Tbs Lemon Juice, plus more to taste
1½ Tbs Hot Pepper of choice, finely chopped
½ C Mayonnaise (vegan, if desired)
Salt and Sugar to taste
Bring a medium pot of salted water to a boil over high heat. Add pasta 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 hot pepper. 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.
adapted from NYT cookinghttps://cooking.nytimes.com/recipes/1024306-corn-and-miso-pasta-salad