The summer of corn off the cob continues with this creamy (no-cream!) corn pasta with basil, lemon and parmesan, a Melissa Clark recipe I made earlier in the summer after listening to this Cherry Bombe podcast. It has since become one of my favorite summer meals, and it’s simple, too: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes. If you make one thing this weekend let it be this pasta. Recipe below. A few other favorite corn off the cob recipes: Fresh Corn Polenta—Where Have You Been My Whole Life? (A must if you’ve never tried!) Tacos with Grilled Poblano and Corn Salsa Deborah Madison’s Corn Fritters with Cheddar and Scallions Mark Bittman’s Raw Corn Salad with Feta, Tomatoes, and Lime Deborah Madison’s Curried Coconut Corn Soup Toasted Orecchiette with Zucchini, Corn, and Crème Fraîche:
David Lebovitz’s Cornmeal Galette with Corn, Tomatoes, and Gruyère
Samin Nosrat’s Magical Five-Ingredient Corn Soup with Herb Salsa 5 from 12 reviews
