Miso Butter Corn Pasta

Ingredients

• 1 cup 150 g Corn kernels (fresh or frozen)
• 1.5 tbsp Miso paste (white or yellow)
• 2 tbsp Unsalted butter
• 180 g Pasta (spaghetti or linguine)
• 1 clove Garlic(optional)
• 1 tsp Soy sauce(optional)
• 0.25 tsp Black pepper(optional)
• to taste Salt(optional)
• as needed Water (for pasta)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve about 3/4 cup (180 ml) of pasta water and drain.

2. 2

   While the pasta cooks, prep the corn and mince the garlic. In a skillet over medium heat, melt the butter and sauté garlic for 30 seconds (if using).

3. 3

   Add the corn to the skillet with a splash of water (1–2 tbsp) and cook for about 6–8 minutes until tender and lightly glossy.

4. 4

   Turn heat to low. Stir in the miso paste (and soy sauce if using) until fully dissolved. Add 1/4 cup pasta water and stir to loosen into a sauce.

5. 5

   Add drained pasta to the skillet. Toss and add more pasta water a little at a time until the sauce emulsifies and turns silky. Season with black pepper (and salt if needed). Serve immediately.