“Another fine recipe given to me by my boss-turned-cooking-instructor from work. It's a quick and easy veggie recipe that is a party in your mouth. The key to this one is that the corn is fresh--keep it husked until right before you cook it.”

Ingredients Nutrition


  1. Shuck the corn removing as many of the silk strings as possible. Hold the corn end-up over a cutting board, and slice down the the side of the corn with knife to cut off sheets of kernels at a time. It's a good idea to place a towel under the cutting board to catch flying kernels.
  2. Heat the olive oil at medium heat in a non-stick skillet.
  3. Chop the onion and saute it with salt and pepper in the skillet.
  4. Meanwhile, heat a pot of salted water for the pasta.
  5. When the onion starts turning a little brown, add the fresh corn, quartered cherry tomatoes, diced garlic, and keep sauteing.
  6. When the water boils, add the pasta and cook while continuing to saute.
  7. Add butter to the corn mixture and scrape the browned bits from the skillet, optionally adding the white wine. Be sure not to overcook the vegetable mix.
  8. Cook at medium heat for about five minutes, and then add chopped basil and lower heat to low if the pasta is not ready.
  9. Drain the pasta when ready, mix in a bit of olive oil to avoid sticking, put in bowls, and spoon corn mixture on top.

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