Buttered corn, chive & miso pasta

Name: Buttered corn, chive & miso pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 sweetcorn cobs (or 1 whole sweetcorn, husks discarded, halved); 2 tbsp soy sauce; 20 g unsalted butter; 4 salad onions, finely sliced; ¼ tsp ground white pepper; 200 g No.1 Orecchiette or conchiglie; 1 tbsp white miso paste, or more to taste; ¼ tsp Japanese rice vinegar; 20 g Parmigiano Reggiano, finely grated, plus extra to serve (optional); 20 g pack chives, finely chopped; Chilli oil, chilli flakes or olive oil, to serve (optional)

The sweetness of corn in its prime paired with salty miso and rich butter – Charmaine Katz inhaled this while testing it: "I love that every bit of the corn is used – cobs for flavouring the pasta water; whole and blitzed kernels for texture and silkiness." Canned, frozen or fresh on the cob, find more delicious ways to cook with our sweetcorn recipes. Follow Charmaine on Instagram

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Source of protein1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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2 sweetcorn cobs (or 1 whole sweetcorn, husks discarded, halved)
2 tbsp soy sauce
20g unsalted butter
4 salad onions, finely sliced
¼ tsp ground white pepper
200g No.1 Orecchiette or conchiglie
1 tbsp white miso paste, or more to taste
¼ tsp Japanese rice vinegar
20g Parmigiano Reggiano, finely grated, plus extra to serve (optional)
¼ x 20g pack chives, finely chopped
Chilli oil, chilli flakes or olive oil, to serve (optional)

On a chopping board, slice the corn kernels away from the cobs and reserve. Put the cobs in a pan of water (large enough to cook the pasta as well), add the soy sauce, and bring gently to the boil.
Place a large, high-sided frying pan on a medium-low heat and melt the butter. Add the salad onions and sweat gently for 5 minutes with a pinch of salt and the white pepper. Add the reserved corn kernels, season with another pinch of salt and cook until a little charred and smelling sweet, 10-15 minutes. Add the pasta to the boiling water (with the cobs in there), and cook until al dente – 1 minute less than pack instructions. Drain, discard the cobs and reserve 200ml cooking water.
Set aside 2 tbsp cooked corn for topping the pasta, then scoop half of the rest into a blender. Blend with the miso, rice vinegar and some starchy pasta water to loosen – 4 tbsp or more if needed. Once smooth, taste. It should be salty and rich. Blend in more miso, if you like.
Add the pasta to the remaining corn in the frying pan, add the corn-miso mix and a ladle of reserved pasta water, then place on a low heat. Mix vigorously to emulsify, adding more pasta water as needed to loosen. It should become creamy, with the sauce clinging to the pasta. Remove from the heat, add 20g grated cheese and a little more pasta water, then mix well. Serve in bowls topped with the chives and reserved corn. Delicious with a drizzle of chilli oil, chilli flakes or olive oil and extra cheese, if you like.