Ingredients
- 2 ears of corn
- 1/2 tablespoon salted butter
- Dash of garlic powder and/or onion powder
- Pinch of red pepper flakes (optional)
- Juice of 1/2 lemon
- 1/4 cup milk (dairy or unsweetened non-dairy)
- 1 zucchini, thinly sliced
- Salt and pepper to taste
- 1/2 lb pasta (medium shells recommended)
- Parmesan cheese for serving (optional)
Instructions
- Cut corn kernels off the cob.
- In a pan over medium heat, melt butter and add corn, garlic/onion powder, red pepper flakes, salt, and pepper. Cook until softened, about 4–5 minutes.
- Add lemon juice and stir. Transfer to a blender with milk and blend until smooth.
- Meanwhile, cook pasta according to package instructions. Reserve some pasta water, then drain.
- Sauté zucchini in a drizzle of olive oil in the same pan until browned, about 8 minutes.
- Return pasta to the pan with zucchini. Pour in blended corn sauce and stir to coat evenly.
- Adjust seasoning as needed. Serve warm with grated parmesan if desired.
Notes
- Add fresh basil or chives for more flavor.
- Use extra red pepper flakes for more heat.
- Swap half the milk with cream for a richer sauce.
- Works well with pasta shapes like rigatoni or orecchiette.
- Reheat with a splash of milk or pasta water for best texture.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Blending, Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
