There’s nothing quite like the first ear of sweet corn of the summer, slathered with lots of butter and a generous sprinkling of salt. We also love to incorporate sweet corn into easy summer dishes – like salads, appetizers and cheesy corn pudding.
For an easy weeknight dinner, combine fresh sweet corn with basil, parsley, lemon and garlic to create a gremolata, aka pasta topping that’s bursting with summer flavor. Finish with cherry tomatoes, green onions and a generous serving of Wisconsin parmesan. Dinner. Is. Served.
Find more recipes for simple summer dinners in the latest issue of Grate. Pair. Share.
Pasta with Sweet Corn Gremolata
By Bree of Baked Bree
1 pound spaghetti
2 cups fresh sweet corn kernels, cooked
1/4 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped
1/4 cup extra virgin olive oil
Zest of 1 lemon, plus additional for serving
2 tablespoons lemon juice
2 garlic cloves, minced
Salt and pepper to taste
1 pint cherry tomatoes, halved
3 green onions, thinly sliced
1 cup (slight 4 ounces) Wisconsin parmesan cheese, grated, plus additional for serving
Cook spaghetti al dente, according to package directions.
While pasta is cooking, mix together corn, basil, parsley, oil, lemon zest, lemon juice and garlic in medium bowl.
Season with salt and pepper. Add tomatoes and green onions. Set aside.
Drain pasta and toss with corn mixture. Add parmesan. Adjust salt and pepper to taste.
Serve with additional parmesan and lemon zest.