When fresh corn-on-the-cob is in season and cheap, we eat it a lot… grilled on a campfire, steamed, in soups, and more. Here is a recipe we came across and adapted. You can make it either with fresh corn, or left-over grilled corn from the night before.

Ingredients:

• ½ lb rigatoni
• 2 Tbsp olive oil
• 3 cloves garlic, finely chopped
• ½ mild white onion, chopped
• 4 scallions, sliced finely, white and green parts divided
• 3-4 ears of corn
• 3 tablespoons plant butter
• ⅓ cup basil, torn
• ⅓ cup parsley, chopped
• Red pepper flakes to taste (optional)
• ¼ cup grated Parmesan or plant-based cheese
• Lemon wedges
• Salt and pepper

Preparation:

Cut corn off the cobs. (Set aside 1 cup to be used later.) Sauté the garlic, onion, and white parts of scallion for a few minutes. Add corn kernels, along with ½ cup water, and cook gently until corn is cooked but still slightly crisp. Let cool slightly, then puree mixture, leaving it slightly chunky. (If using leftover cooked corn, simply add to the sautéed onions and water and puree) Sauté the remaining 1 cup corn in plant butter until tender (again, if using precooked corn, just bring to heat), then add the pureed corn mixture. Add salt and pepper to taste.

Cook rigatoni per package directions, drain well and add to corn mixture. Add green part of scallions, basil, and parsley, leaving a little aside for garnish. Stir and cover until basil has wilted. Serve in bowls, sprinkle with remaining fresh herbs, red pepper flakes (optional), grated cheese, and squeeze lemon over all.

Enjoy!