Brown Butter Miso Corn Pasta
Serves 1
Directions
- 1Remove the husks from the corn.
- 2Cut the kernels off the corn cobs.
- 3Place the corn cobs into a pot with boiling water to make a cob stock.
- 4Add salt to another pot of water for cooking the pasta.
- 5Start cooking the pasta in the salted boiling water.
- 6Melt butter in a pan.
- 7Whisk the melting butter to get brown bits on the bottom.
- 8Add miso to the browned butter and whisk until smooth.
- 9Pour in the corn cob stock to create a sauce.
- 10Add the corn kernels to the sauce.
- 11Slowly add the cooked pasta to the sauce, building the sauce to be smooth.
- 12Add more pasta water if needed to emulsify the sauce.
- 13Add fresh basil to the pasta and mix.
- 14Plate the pasta.
- 15Grind fresh black pepper over the plated pasta.
- 16Squeeze fresh lemon juice over the pasta before serving.
Ingredients
- Corn
- Butter
- Miso
- Pasta
- Basil
- Lemon
- Salt
- Black pepper
Equipment
Cutting boardKnifeLarge potSmall potSkilletWhiskSpoonStrainerPlatePepper mill
Tips
- Don't overcook your corn! It only needs a few seconds of heat to bring out the sweetness.
- Definitely get a squeeze of lemon on there, that really brightens the whole dish up.
- Whisking while browning the butter helps get those brown bits on the bottom.
- Add some more pasta water to emulsify the sauce better if needed.
- The sauce should be really umami-forward with a touch of sweetness from the corn and cob stock.
- The basil also adds a bit of freshness.
- Brown butter and miso is one of the best combinations for baking and this dish.
- Using a corn cob stock gives this pasta a lot of flavor.
- Slowly add in your pasta and build your sauce, it should get really smooth.
- The pasta hits all the notes for a perfect summer pasta.
- This dish is made every summer when corn is at its best, warms the soul and gives corn a chance to really shine.
- It's sweet, saucy, and full of umami.
- Don't forget the basil and a squeeze of lemon - it ties it all together.
- The sauce should be really umami-forward with a touch of sweetness from that corn and cob stock.
- Definitely get a squeeze of lemon on there that really brightens the whole dish up.
- You've got yourself a perfect summer pasta that hits all the notes.
- Brown butter and miso is just one of the best combinations you've ever had, also used a lot in baking for this recipe.
- Make a cob stock that is going to give this pasta a lot of flavor.
- Don't be afraid to add some more pasta water to emulsify the sauce better.
- The basil also adds a bit of freshness to the dish.
- This dish is made every summer when corn is at its best, warms the soul and gives corn a chance to really shine.
- It's sweet, saucy, and full of umami.
- Don't forget the basil and a squeeze of lemon - it ties it all together.
- The sauce should be really umami-forward with a touch of sweetness from that corn and cob stock.
- Definitely get a squeeze of lemon on there that really brightens the whole dish up.
- You've got yourself a perfect summer pasta that hits all the notes.
- Brown butter and miso is just one of the best combinations you've ever had, also used a lot in baking for this recipe.
- Make a cob stock that is going to give this pasta a lot of flavor.
- Don't be afraid to add some more pasta water to emulsify the sauce better.
- The basil also adds a bit of freshness to the dish.
Related recipes
Chicken Sukiyaki
Japanese · Dinner15m
Crispy Gochujang Beef over Miso Butternut Squash Purée
Japanese · Dinner
Japanese Curry with Brown Rice
Japanese · Dinner
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Crispy Salmon Bowls
Japanese · Dinner35m
Restoration Stew
Japanese · Dinner
Chili Crisp Chicken & Rice
Japanese · Dinner
Hot dog de pepino y atún
Japanese · Dinner
Crockpot Teriyaki Chicken Ramen
Japanese · Dinner
Garlic Butter Mushroom & Bacon Wafu Pasta
Japanese · Dinner
Classic Teriyaki Chicken
Japanese · Dinner
Sushi Inspired Stuffed Salmon
Japanese · Dinner