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Bucatini with Sweet Corn and Scallions

Bucatini with Sweet Corn and Scallions

Peak-season fresh corn gives this creamy-yet-light pasta dish a beautiful vegetal grassiness. OR This creamy, no-cream pasta sauce balances corn’s sweetness with a buttery, savory flavor base.

  • Makes
    4-6 servings
  • Cook Time
    20 minutes
  • Rating

This creamy yet light pasta dish, loosely based on a recipe from “Mastering Pasta” by Marc Vetri and David Joachim, is delicious made with frozen corn kernels, but it’s even better with peak-season fresh corn. If using fresh corn, you’ll need to cut the kernels from 3 large or 4 medium ears to get the amount called for in the recipe. Fresh chilies, a generous amount of scallions and grated pecorino Romano cheese add a spiciness and savoriness that balance the corn’s natural sweetness.

Ingredients
  • 1

    pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)

  • 1

    bunch scallions, thinly sliced, whites and greens reserved separately

  • Kosher salt and ground black pepper

  • 1

    1 pound bucatini pasta OR spaghetti

  • 4

    tablespoons salted butter, cut into 4 pieces

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup)

  • 1-2

    Fresno OR jalapeño chilies, stemmed, seeded and thinly sliced

In a blender, puree 2 cups of corn, the scallion whites, ½ cup water, 1 teaspoon salt and ½ teaspoon pepper. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup cooking water, then drain. In a 12-inch skillet, melt the butter.

Add the corn puree and remaining kernels, then cook, stirring, until darkened slightly. Off heat, add the pasta, cheese and chilies, then toss, adding cooking water to thin. Season with salt and pepper. Serve sprinkled with scallion greens.

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