Spaghetti With Sweet Corn Pesto

  

Spaghetti With Sweet Corn Pesto 

If you’re looking for a fresh summer pasta recipe, this Spaghetti with Sweet Corn Pesto is the ultimate crowd-pleaser. Juicy cherry tomatoes, fragrant basil, and a creamy corn pesto sauce come together for a dish that’s light, vibrant, and perfect for warm-weather dining.

Unlike traditional basil pesto, this version uses sweet corn kernels blended with garlic, Parmesan, and olive oil for a naturally sweet and savory sauce that pairs beautifully with pasta.

Try serving this dish with a simple green salad or alongside garlic bread for the perfect Italian-inspired summer meal.

Ingredients for Corn Pesto Pasta

7 tablespoons extra-virgin olive oil, divided
1/2 cup panko bread crumbs
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels (from 5 to 7 ears of corn)
2 garlic cloves, smashed and peeled
1/2 cup grated Parmesan cheese
1 pound spaghetti
2 pints cherry tomatoes, halved
1 cup fresh basil leaves, torn, divided
Grated lemon zest, for serving (optional)

Directions: 

Toast the Breadcrumbs: In a large 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Add panko, red pepper flakes, and 1/4 teaspoon salt. Toast until golden brown (3–5 minutes). Transfer to a bowl and let cool. 

Cook the Corn and Garlic: Wipe out the skillet. Add 3 tablespoons olive oil over medium heat. Add corn, garlic, and 1 teaspoon salt. Cook until the corn is tender and garlic softens (4–6 minutes). Let cool slightly.

Make the Sweet Corn Pesto : Reserve 1/2 cup of the corn kernels. Add remaining corn and garlic to a food processor with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend until coarse. With the machine running, stream in the remaining 3 tablespoons olive oil until smooth. Add Parmesan and pulse to combine.

Cook the Pasta: Bring a large pot of salted water to boil. Cook spaghetti until just al dente. Reserve 1 cup pasta water, then drain.

Combine Everything: Return the corn pesto to the pasta pot with 1/2 cup pasta water. Stir over medium-low heat until creamy. Add pasta, cherry tomatoes, reserved corn, and half the basil. Toss well, adding more pasta water if needed.

Serve & Garnish: Transfer to a serving bowl. Top with remaining basil, lemon zest, and half the breadcrumbs. Pass extra breadcrumbs at the table.  Serves 4 to 6

Make Ahead:
The spicy bread crumbs will keep for several days in a sealed container, and you can make the corn pesto a few hours in advance. 

You may just need to add additional pasta water when reheating the sauce. 

Recipe Tips & VariationsCheese Swap: Try Pecorino Romano for a sharper flavor.

Extra Protein: Add grilled shrimp or shredded rotisserie chicken.

Vegan Option: Use nutritional yeast instead of Parmesan.

Meal Prep: Make the corn pesto up to 3 hours ahead and refrigerate.

Scarlet Beans, Red Pepper, and Celery Salad

 

Month will officially start on Monday with a different salad each day on our social media outlets, but we thought we'd get a headstart here with a perfect get-together salad for the beach or the back porch.



A salad shouldn't be a controversial thing, but if you ask around, people have many different ideas. Some view salads as a palate cleanser and some think of salads as a substitute for vegetables at dinner. Some think of a good, hearty salad as dinner itself. We don't think about them much. We just eat them and love them; they are easy to make and delicious. They are appropriate all year but especially in summer.  Remember that with beans you can have a bean salad or you can make your favorite salad and add beans. They can be the star but they are perfectly happy accepting the supporting actor (or actress) role. You are the director. Lead them to greatness, please!

One nice trick is to dress the peppers and beans, put them in one container, and add them later to the greens, keeping everything fresh without wilting the greens. If you can, look for celery at a farmers' market or CSA, where the stalks are often sold with plenty of leaves attached. If you can't find celery with leaves, substitute another sturdy green, like escarole or frisée, or add extra celery instead.

A Recipe from Steve Santos owner of Rancho Gordo Beans and Legumes.

Scarlet Runner Bean, Red Pepper, and Celery Salad

Ingredients:
2 cups cooked, drained Rancho Gordo Scarlet Runner, Ayocote Morado, or Ayocote Negro Beans
1 cup chopped roasted red bell pepper (jarred is fine)
1 teaspoon Mexican oregano
Salt and freshly ground pepper
2 large celery stalks, diced, plus about 2 cups of celery leaves, roughly chopped (see note)

1/2 of a red onion, thinly sliced
1/2 to 1 cup roughly chopped parsley
3 tablespoons extra-virgin olive oil
1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar (or to taste)
Serves 4
Directions:
In a bowl combine the beans, roasted bell pepper and oregano. Add salt and pepper to taste.

In a serving bowl combine the celery, celery greens, Parsley, and onion, Add the oil and vinegar, then season to taste with salt and pepper. Stir well to combine

Add the bean mixture to the celery mixture and toss to combine