Fusilli with Buttery Corn, Scallions, and Goat Cheese
The peak season for corn lasts from May to September so what better way to use corn than to implement it to this dish that's not only quick but delicious!
The only thing missing is... my outfit. I swapped the style for a quick recipe since I also dual-blog for Cassava Kitchen. Feel free to support this small business especially since it launched this May!
INGREDIENTS
1 pound fusilli pasta
2 or 3 ears of corn
1 bunch of chopped green onions
4 tablespoons of unsalted butter
Chopped parsley
4 oz. of goat cheese
Kosher salt and black pepper
DIRECTIONS
1. Cook your corn by boiling it for 5 mins, add salt
2. Once cooked, shave your corn and on a skillet add 2 tbsp of your butter and cook your corn and white ends of the scallions. Add pepper + other seasonings (if you want. we added a little paprika).
Cook till tender
3. Meanwhile, cook your pasta to al dente or preferred texture. Reserve 1 cup of pasta water
4. In your pasta pot, add the rest of the butter and corn and mix. Add a little pasta water if needed.
5. Serve with cut parsley, additional green onions, and dollops of goat cheese!
This recipe was adapted from Delish. To view the version click here
