Best Way to Use Fresh Corn: Corn Tomato Pasta

My family is from Iowa originally, so my Dad loves corn. He has made sure I know what good corn is and how to pick it. He loves it the orginial way, just boiled. But this recipe I found and tweaked on Pinterest from Rachel Ray is a great way to encorporate it into main meals and it is so easy and so good. This will make you want to run out and find fresh corn right now, and as we hit fresh veggie season I wanted to make sure you had this one on your radar. I bet it would be great with Zucchini noodles instead of bowtie if you wanted to make it healthier.




Fresh Corn and Tomato Bow Tie Pasta

• 1 pound bow-tie pasta (this is usually one box)
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 1 tablespoon unsalted butter
• 1/4 cup fresh basil leaves, torn into pieces
• salt and pepper to taste
• one teaspoon garlic salt
• 1/3 cup shaved parmesan

1. Bring a large pot of salted water to a boil and cook the pasta. 
2. While that cooks, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, but not yet bursting about 5 minutes. 
3. Stir in the corn, salt and pepper to taste and raise the heat slightly and cook until the corn is heated through and golden. About 5-6 minutes. 
4. When pasta is done cooking, toss with the butter until coated.
5. Add vegetable mixture and basil to pasta and toss.
6. Top with a little bit of shaved parmesan as you serve. 

**Makes about 4 servings.

**2 on Bryce's dish scale. Pot, pan and bowl I cut the kernels off into. Easy.