One Jar Miso Corn Pasta – ABC Everyday

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I love the simplicity of this dish. You only need one pot and everything is cooked together, ensuring that all the flavors blend together cohesively.

It is inspired by the flavors and cooking method of Japanese corn rice, where the rice is cooked with corn and seasoned with soy sauce and butter. I riffed on this idea and applied the same principle to pasta.

The result is a deeply flavorful dish that tastes both irresistibly clean and intensely rich. Best of all, cooking takes about 10 minutes.

For just a handful of ingredients, this one-pot pasta delivers delicious results. (Hetty McKinnon)

Tips:

  • Save the corn cobs and add them to the pot while you cook the pasta. This not only minimizes wasted flavor, but maximizes the “corniness” of that dish.
  • Using frozen or canned corn: I like to use fresh corn so we can use the cobs for extra flavor, but you can also use frozen or even canned corn – you’ll need around 300-400 grams of corn kernels.
  • Sake is optional, but it adds extra umami and sweetness. If you don’t have sake, mirin is an acceptable substitute, but keep in mind that it’s sweeter, so take that into account when seasoning. If you choose to go without sake (or mirin), just an additional ¼ cup of water.
  • Make this dish vegan by using dairy-free butter.
  • There is also flexibility in the seasonings. If you want to go more luxurious, add another tablespoon (or two, if you dare) of butter. Want more umami? Drizzle a little more soy sauce on top when ready to eat. You can also reduce the amount of soy sauce if you want a fluffier dish.

Hetty McKinnon is a food writer and cookbook author with a passion for vegetables. She is the author of four cookbooks, Community, Neighbourhood, Family and To Asia, with Love. Originally from Sydney, Hetty currently lives with her family in Brooklyn, New York.

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Ingredients

Method

  1. 1.Place the corn on one side of a cutting board and, using a sharp knife, cut the kernels. You should get around 300-350 grams of corn, but this will vary depending on the size of your cob, so a little less or more is fine.
  2. 2.In a large carafe, add 875 ml (3.5 cups) of water with the sake (if using, or 60 ml or ¼ cup additional water if not) and soy sauce or tamari.
  3. 3.Pour the pasta into a large Dutch oven or pot. Cover with the sake-soy sauce liquid, spread over the corn and garnish with the corn cobs. Place over medium-high heat and bring to a boil. Cover with a lid, then reduce the heat to medium and cook for 6-8 minutes, until the pasta is al dente and most of the liquid has been absorbed – you want some water left starch in the pan (some brands of pasta will take longer so taste the pasta as you go to make sure it is cooked to your liking).
  4. 4.Remove the corn cobs and discard them. Reduce the heat to low, add the miso paste and butter and stir well to ensure the miso melts into the pasta. Cook over low heat for 1-2 minutes, uncovered, until the remaining starchy water mixes with the miso and butter to form a creamy coating for the pasta. Taste and season with more black pepper if desired. Garnish with spring onions and serve immediately.

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