A cream-free creamy Summer dish that you’re not going to want to share. If you love corn as much as I do you’re going to be obsessed with this dish! I use lentil pasta to make this dish gluten-free and packed with protein. Use whatever pasta is your fave. Check out the recipe below

Serves: 3-4

INGREDIENTS

12 oz dried pasta
1 Tbsp olive oil or butter
2-3 scallions, trimmed and thinly sliced
2 ears of corn, cooked and kernels removed
1/4 tsp red pepper flakes
Salt and pepper, to taste
Optional add-ins: 1/2 cup grated parmesan or Romano, 1/3 cup chopped basil or parsley
Fresh lemon juice

WHAT TO DO

  1. Boil your corn until cooked and slice kernels off the cob once cooled.
  2. Bring a large pot of well-salted water to a boil. Cook pasta according to the package directions.
  3. Meanwhile, heat oil or butter in large sauté pan over medium heat. Add scallion whites and a pinch of salt and cook for 2-3 minutes, until soft. Add all of the corn, except for 1/4 cup. Saute for another 1-2 minutes, until warmed.
  4. Transfer to a blender, and purée mixture with 1/4 cup of water. Add a little extra water if needed to get a thick but easy to pour consistency.
  5. Heat the same skillet over medium heat. Add the corn purée and cook for 30 seconds to heat, season with salt, pepper and red chilli flakes. Add reserved 1/4 cup corn and reduce heat to medium. \
  6. Add pasta tossing to coat. Add pasta water if sauce is too thick. Cook for 1 minute. Stir in 1/4 cup of the scallion greens, 1/4 cup parmesan and more seasoning if needed. Sprinkle with fresh lemon juice to taste.
  7. Transfer to a pasta bowl and garnish with more scallions, parmesan and black pepper.

Enjoy!
Xo
A