People are starting to throw around terms like “late summer” and I’m over here giving them some raging side eye.
I call it now that in the next week we’re definitely going to start seeing pumpkin recipes floating around the internets and Halloween candy on CVS shelves.
TOO SOON TOO SOON.
Can’t we all just live in the moment and keep on eating our weight in fresh summer corn and sweet AF summer tomatoes until they don’t taste good anymore??? LIKE NORMAL PEOPLE.
Because obviously normal people buy corn by the dozen even when they’re just cooking for a family of three.
Look, we REALLY love corn okay.
ALSO I discovered this super easy, almost no-cook fresh summer corn and heirloom tomato sauce that you can literally make in the time it takes to cook fettuccine to the perfect al dente and NO I’m not even counting the time it takes for the water to boil. It’s that fast. So that’s pretty much where all the corn is going, FYI.
Every time I make a recipe this easy, I wonder why I don’t cook like this all the time. It would totally make sense for me to take recipe complexity into consideration when meal planning and at least have a balance between super simple and super complex meals. But no. That would make too much sense. Instead it’s usually all really complex recipes that I never feel like I have any time to make…or I just stumble blindly onto something really straightforward unintentionally.
Anyway, what’s kind of unexpectedly wonderful about this pasta is that it has almost a Tex-Mex-y flavor profile with cilantro/jalapeno/queso fresco instead of your typical Italian mozzarella/tomato/basil.
It’s a welcome change.
I used a mix of baby heirloom tomatoes, which were super sweet and lovely but you can use a few big heirlooms, a pint of cherry tomatoes, WHATEVER. The fresh corn, however, is non-negotiable.
- 1 lb fettuccine
- salt and freshly ground pepper, to taste
- 2 tbsp olive oil
- 1 bunch scallions, chopped
- 2 cups corn kernels, from 3 ears of corn
- 1 bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 3 heirloom tomatoes, halved, seeded, and diced
- ½ cup chopped cilantro
- 4 oz queso fresco, crumbled
- Cook the pasta in a pot of boiling water until al dente or to taste. Strain and set aside.
- While the pasta is cooking, heat the oil in a large skillet. Stir in the scallions, corn, bell pepper, and jalapeno. Cook for 3 minutes over high heat then stir in the tomatoes, cilantro, and a ladle-full of the pasta water. Season to taste with salt and black pepper, then turn down the heat to low.
- Add the pasta to the vegetables and toss to combine. Remove from the heat and divide among serving plates. Top with the crumbled queso fresco and serve warm.