Corn Milk Miso Tortellini
Treat tortellini to the flavorful diamond of the season, corn milk—it’s basically liquid gold. Also, it is starchy and when you make a sauce with it as in this recipe, it gets creamy and glossy and clings to every piece.
Why You'll Love This
An unexpected way to use peak-season corn — Blended into a "milk" that becomes the base of a genuinely glossy, clingy sauce.
Real depth of flavor — Browned butter, miso, and Calabrian chilies add layers you wouldn't expect in a corn pasta.
Finished under the broiler — Gives it the golden, bubbly top of a baked pasta with much less effort.
Key Ingredients
Corn milk — Blended fresh corn creates a naturally sweet, starchy liquid that thickens into a glossy sauce unlike a typical cream sauce.
Browned butter — The nutty backbone of the sauce, built by cooking the butter until golden before anything else goes in.
White miso — Whisked into the browned butter for savory, umami depth.
Cheese tortellini — A convenient stuffed pasta that pairs perfectly with the rich, glossy sauce.
Calabrian chili breadcrumbs — A spicy, crunchy topping that contrasts the creamy pasta underneath.
Parmesan — Adds a salty finish both in the breadcrumbs and as a garnish on top.
Corn Milk Miso Tortellini
Prep time: 20 minutes | Cook time: 20 minutes | Serves 4
Ingredients
⅓ cup Corn Milk
1 cup corn kernels (from 2 cobs or use frozen)
½ cup water
Pinch of salt
1 pound tortellini
3 tablespoons butter
10 ounces cheese tortellini
¼ cup scallion whites (about 2)
2 tablespoons white miso
Parmesan Reggiano for garnish
Chives for garnish
For the Calabrian Chili Breadcrumbs
1 tablespoon butter
1 cup panko
1 teaspoon Calabrian chilis
¼ cup Parmesan
Pinch of salt
Instructions
Add corn, water, and a pinch of salt to a blender. Blend until smooth. Add a mesh strainer over a bowl and strain. Keep both the pulp and the milk. Set aside.
Melt butter in a cold, heavy-bottomed, rounded pan over medium heat. Stir often until it begins to foam and turn golden brown. A couple of minutes before it is dark golden brown, add the scallion whites and swirl for about 30-seconds. Remove from heat and whisk in the miso. It is okay if it is thick; it will thin out with the corn milk. Whisk in 2-3 tablespoons of corn milk until it is creamy and glossy. Set aside.
Meanwhile, bring a salted pot of water to a boil. Add the tortellini and cook for 3-4 minutes, until 1 minute shy of al dente. Drain and then add to the miso corn mixture. Stir to combine.
Add 1-2 tablespoons of the corn pulp and chives, and stir to combine. Pour into an oven-safe dish, top with Calabrian chili breadcrumbs and Parmesan.
For the breadcrumbs: In a small skillet, melt the butter. Add the panko and Calabrian chilies and stir to combine. Toast until golden brown. Season with salt, remove from heat, and pour into a bowl to cool for about five minutes. Once cool, toss with Parmesan and set aside. You want to wait for the breadcrumbs to cool so the Parmesan does not clump.
Turn on the broiler and toast until golden and bubbly. Enjoy!
Tips for Success
Start the browned butter in a cold pan — it gives you more control and helps prevent it from burning before it turns golden.
Stir the butter constantly as it browns; it can go from perfectly golden to burnt in moments.
Keep both the corn pulp and the corn milk after straining — the pulp gets stirred back in for extra texture and flavor.
Undercook the tortellini slightly, as instructed, since it finishes cooking under the broiler.
Let the toasted breadcrumbs cool fully before tossing with Parmesan, or the cheese will clump instead of coating evenly.
Fresh, in-season corn gives the sweetest corn milk, but frozen corn works well any time of year.
Ways to Serve It
As a comforting dinner — A great way to showcase peak-season corn.
For a dinner party — Components can be made ahead, with just the broiling step left for right before serving.
With a simple salad — A green salad helps cut the richness of the dish.
As a vegetarian main — Satisfying enough to serve as the centerpiece of a meal.
Storage
The corn milk and pulp keep in an airtight container in the refrigerator for up to 3 days if made ahead. The toasted Calabrian chili breadcrumbs keep in an airtight container at room temperature for a couple of days. The assembled and baked pasta is best fresh, though leftovers can be refrigerated for up to 3 days and reheated in the oven to help re-crisp the topping.
Swaps and Substitutions
White miso: A light yellow miso works as a substitute.
Calabrian chilies: Red pepper flakes or chili crisp can stand in.
Scallion whites: Shallot works well in their place.
Tortellini: Any stuffed pasta, like ravioli, can be substituted.
Parmesan: Pecorino Romano makes a good swap.