Found ourselves hungry one night but too tired to drive to the store a few miles away. So we did something novel….went to the garden and picked our supper! With all the beautiful corn that’s available right now, this is the perfect late summer dish. Mix up the ingredients in this recipe to your liking.
Jalapeño Corn Linguine
What you’ll need:
2-3 ears of fresh corn
Boil the pasta. While that’s cooking, slice the kernels right off the corn. Mix corn with minced jalapeño (avoiding the seeds), freshly chopped cilantro and fresh-squeezed lime juice, all to taste. When pasta is drained and ready, toss lightly with extra virgin olive oil, a bit more lime juice and freshly grated parmesan cheese. Season with sea salt and ground pepper. Add the jalapeño-corn topping and devour!