This plant-based corn-saffron pasta is the perfect summer recipe to serve for dinner, or snack on at lunch. The use of buttery corn and bright, floral saffron creates the perfect combination to take your pasta to the next level. Miso adds the umami that makes this the well-rounded, easy, quick vegan recipe you need for every night.

Nothing beats a hot summer day like corn on the cob covered in cream, cotija cheese, chili, and a squeeze of lime. Each bite gives the perfect balance of texture, salt, acidity, and fat that gets you to the next destination in your day. This pasta is inspired by classic Mexican street food. This quick pasta dish is creamy, decadent, and cheesy- making it perfect to make (or double) for your next summer party.