One of my favourite things to do is cook vegetable pasta dishes. Pick one vegetable that’s in season, then build the whole dish around it.
I’d never really had corn in a pasta before. Maybe in a pasta salad, but not in a proper hot dish like this.
I thought corn and orecchiette, which means “little ears”, would work perfectly together because the kernels sit inside the pasta. That’s something Italians think about when pairing sauces and ingredients with different pasta shapes.
You’ve got sweetness from the charred corn, richness from the butter and cheese, then a little hum from the garlic and heat from the chilli. A squeeze of lemon at the end cuts through everything and brings it all together.
It’s simple, but properly delicious. I hope you give it a try :)
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