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   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   
        
     Uncle Dirty Dave's Archives   
       
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