Ingredients:
1 pound corn kernels, cut from the ears or frozen but thawed, drained ad patted dry (about 3 cups)
1 bunch of scallions, thinly sliced, whites and greens reserved separately
kosher salt and pepper
1 pound of bucatini pasta OR spaghetti
4 tablespoons salted butter, cut into 4 pieces
2 ounces pecorino Romano cheese, finely grated (1 cup)
1 or 2 Fresno OR jalapeno chilies.
Directions:
In a blender, puree 2 cups of corn, the scallion whites, 1/2 cup water, t teaspoon salt and 1/2 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.
