Serves 2

Recipe by @MadebyMusashi

This was the first dish that Musashi cooked for my friends—it’s a (vegetarian-friendly!) crowd pleaser any time of year but especially in the summer months when corn is at its freshest. You’ll blend half of the corn & scallion mixture to make a delicious (slightly sweet) sauce and keep the rest whole to mix into the pasta for texture. Top with cheese and enjoy! Super easy to prep yet flavorful enough to make the meal special.

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Ingredients

2 servings orecchiette as per box instructions

4 ears of corn, kernels removed. Reserve the husks

2 Tbl unsalted butter plus 2 tsp unsalted butter

2 bunch scallions, thinly sliced, separate whites and greens

Thyme sprigs

Peeled garlic cloves, whole

Fresh white pepper

1 shallot, minced

Neutral oil (canola or grapeseed)

Sherry vinegar

Directions

  1. Heat a large pot of salted water for your pasta.
  2. Get a large pan very hot, preferably made of cast iron or carbon steel. Add 1 Tbl neutral oil and immediately add enough corn kernels to cover the bottom of the pan, being careful not to overcrowd. Do not shake for 20-30 seconds to allow the corn to caramelize. Stir and let sit for another 20-30 seconds. Repeat until the corn is golden all over but not burnt, 3-4 minutes. Season with salt and white pepper.
  3. Add 1 tsp sherry, 1 tsp butter, 1 tsp shallots, 1 crushed garlic clove, and 1 sprig of thyme in that order. Stir until the butter is melted and remove from heat onto a plate lined with paper towels to drain. Repeat this process until all the corn is cooked.
  4. Sweat scallion whites on med-low heat with 1 Tbl butter and season with salt and white pepper. Add all the corn and stir, keeping the heat low as to not overcook. Take half of this scallion-corn mixture and blend until smooth. Add this blended corn mixture back to the pan and keep cooking on low heat.
  5. Drop your pasta into your now boiling pot of salted water. When your pasta is almost finished cooking, add some of the water to your pan of corn. Reserve about a cup of this water. Drain and add the pasta to your corn mixture and stir well. Cook on low for 1-2 minutes. The sauce should coat the pasta, not too thick, not too thin. Add more water/cook down longer if necessary. Make final adjustments to seasoning and garnish with scallion greens to serve.