Corn and Miso Pasta Salad Recipe (2024)

I found this to be much too salty. Next time I’ll eliminate the salt and possibly cut back a bit on the miso. I added diced Granny Smith apples and found that rounded out the flavours quite nicely.

This was unexpectedly delicious! I used preserved lemon because it’s what I had on hand but all that actually matters is that I cannot stop eating this

Such a good pasta salad. I had a lot of corn from the Farmer's Market and I saw this recipe and I had to try it. I also had the 1st roast green chile of the season and added it. It's the only change I made. The miso is delicious!

So good! I watch Ham and Sola on YouTube and I’m always inspired by Ham’s flavors, so when I saw this I had to try it. Absolutely delicious. The crunch and sweetness of the corn, the depth and creaminess of the dressing, tartness from the lemon, chew from the pasta, and heat from the chilis is such an brilliant combination.

I added shrimp to this the second time I made it and it was very good.

We made this with orzo as we didn't have the ditalini.

I blanched the corn (whole cobs) for 2.5 minutes and then shocked them in an ice bath before cutting them for the salad. I think Ham uses raw corn for maximum crunch vs the pasta but I found my method yielded crunchy corn that wasn't too heavy on raw starch taste which I wanted to avoid. Result was delish :)

This is good. Made it the first time directly as stated but subbed scallions for chives. It was a bit too sweet with the sugar added since miso is naturally slightly sweeter. Made it a second time and it was much better: didn’t season with sugar and replaced the mayo and gradually whisked in olive oil to make it a bit lighter. Also added diced, poached shrimp to make it a bit heartier for lunch.

This is so delicious! One of the best recipes I've made from New York Times. I used chipotles in adobo and was generous with it. It has tons of flavor, good texture, great to keep in the fridge and steal spoonfuls of when hungry. Really satisfying and addictive.

Loved this recipe. I cut it in half and it was perfect for 2 lunches. It felt like it was missing something so I added feta, which was a great addition - I still feel like it’s kind of missing something. Used the Trader Joe’s chili onion crunch and it gave it a nice kick!

This was pretty good, easy and quick; the whole batch will be eaten happily. However I used jarred Calabrian Chile, in oil, and I think that altered the flavor. I'll try again but drain and test maybe even rinse the chopped chiles first. I think the oil took the magic away, my sauce was bright orange and no tweaking made it what I think this is supposed to be. Also, it's winter, so I did use frozen corn and quickly blanched it/ kept the crunch.

Love! Added green onions in addition to chives.

Very tasty! It was salty even though I used no added salt. I also used half the mayo called for since i thought it would be a little too heavy. Further, I did not have any of the spices or chilies- And it was still good!

I normally joke about people being afraid of flavor, but this was a little too intense for me. I used frozen corn and green bell pepper instead of celery since I’m not a fan of celery, scallions in place of chives, and gochujang since it’s what I had on hand but it sort of punched me in the mouth. Great flavors, but I’d maybe made 1/3 of the dressing next time or serve it with something more bland to give my mouth a break.

This is very very good. I would do the calabrian chilis to taste, I inadvertently doubled them when I meant to half them. About a tablespoon on sugar was good and I did not add any salt, it didn't need it. If I made again I would double the celery. Green onions would be good too.

1.5 cans of corn1.5 tbsp miso1.5 gochujang2 lemons

Surprisingly good, but the ratios in the dressing are way off. The suggested 1/2 cup mayo is way too little for all that miso and lemon juice (1/2 cup is 8 tbsp, so less than double the amount of miso). Depending on your miso (mine was even quite mild), sauce is way too pungent and tangy unless you up the mayo. I found about 1 cup was perfect. I personally really liked gochujang as the spicer. Just the right amount of sweetness and smokiness. Frozen corn also makes this a 15-minute recipe.

Don't be surprised if you bring this salad to a potluck or cookout that friends will then ask you to bring "that pasta salad" every time there's a gathering. It is that good!

In the future I'd skip the celery. The corn is crunchy enough. I used sambal oelek because I had it on hand, and using 1.5 Tbsp made it quite spicy. Next time, I'll start with less and add to taste especially if I'm making it for others.

I don't like raw corn, so I added the kernels to the pasta water with just over a minute left to cook. For crunch, I added chopped, toasted pecans Instead of celery. I took the advice of other commenters and didn't add salt beyond the miso. With these modifications, this dish was excellent.

Love to see a pasta salad without dairy. This came together pretty easily and quickly. Substituted green onions for chives since I had them and used kewpie mayo. Calabrian chilies are great addition. I didn't shy away from salt and threw in some black pepper at the end. If I made this again for dinner I would probably try to throw in some protein - shrimp as someone else suggested would be a good addition. Maybe some nuts or another different textural element could probably bring this up a notch

Definitely make this when corn is at the peak of season so you can use it raw. The dressing was fantastic (I used gochujang as the spice component).