Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Bucatini with Sweet Corn and Scallions
This creamy yet light pasta dish, loosely based on a recipe from “Mastering Pasta” by Marc Vetri and David Joachim, is delicious made with frozen corn kernels, but it’s even better with peak-season fresh corn. If using fresh corn, you’ll need to cut the kernels from 3 large or 4 medium ears to get the amount called for in the recipe. Fresh chilies, a generous amount of scallions and grated pecorino Romano cheese add a spiciness and savoriness that balance the corn’s natural sweetness.
4-6
Servings
20 minutes
Ingredients
-
1
pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)
-
1
bunch scallions, thinly sliced, whites and greens reserved separately
Reviews
August 31, 2026
Delish!
Made this with fresh corn and fresh bucatinni. It was fast and easy. I added cherry tomatoes f my garden . I Will be making again, great use of fresh corn .
August 25, 2026
Made this last night
Simple and delicious. Going to add to the weeknight rotation
August 16, 2026
Loved it!
Great recipe, very unique way of showcasing corn flavor. Next time, I'll probably only use enough corn for the puree and not have the extra kernels -- but that's just personal preference
September 5, 2024
Delicious flavor & texture
This is a tasty way to feature fresh corn. The puree technique creates a creaminess that contrasts well with the fresh corn kernels. The choice of Pecorino Romano cheese is perfect and the sprinkle of green onions adds color and a bit of fresh crunch. Very satisfying recipe!
July 4, 2024
Delicious
This was so good, we each had seconds! I used 4 ears of fresh corn. I may have cooked the cream corn too long as I needed more than a cup of pasta water to adequately thin the sauce.
Hi Jennifer -
Luckily the chilies are added at the end so I would toss the pasta with the sauce and cheese (and extra pasta water, as needed) and leave the chilies off the kids' bowls and just add chilies to yours and taste. That way you can tell if it's too spicy for them. Even within the same varietal, some peppers can be hotter than others.
Best,
The Milk Street Team
I thought I had corn in the freezer but did not. So used a bag of mexican style riced cauliflower which is a mix of "Seasoned with a blend of cumin, cayenne, and lime and flavored with tomato concentrate, Trader Joe's Spicy Mexican-Style Riced Cauliflower delivers all the flavors you'd want in a Mexican-inspired dish. with diced tomatoes, tri-colored bell peppers (red, yellow, and green), and pickled jalapeños" and followed the recipe otherwise! It turned out great.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Flavorful and easy!