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.

Cod Air Fryer Recipe

Air Fryer Cod Recipe 

Ingredients:

2 cod fillets (about 6 oz each)
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice
Optional: fresh parsley for garnish
You can also add 1 tbsp panko breadcrumbs for extra crispiness.

Directions:

Preheat the air fryer to 380°F (193°C) for about 3 minutes.

Pat the cod dry, brush with olive oil, and season with garlic powder, paprika, salt, and pepper.

Place the fillets in the air fryer basket in a single layer.

Cook for 10–12 minutes until the fish flakes easily with a fork.

Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Tips:

Don't overcrowd the air fryer basket.

For extra crispiness, add 1 tbsp panko breadcrumbs.

Works great with tilapia, haddock, or pollock too. 

Crab or Lobster Stuffed Mushroom

Crab or Lobster Stuffed Mushroom             

 Prep 15 minutes, Cook Time 20 Minutes, Total 35 Minutes,

Ingredients
32 large white mushrooms,  serves 8
2.13 cup (8oz or 250g) cooked crab or lobster meat
1.07 cup Panko breadcrumbs, divided 
0.71 cup freshly grated Parmesan cheese
0.71 cup whole egg mayonnaise
0.71 cup spreadable cream cheese, softened
0.71 cup chopped green onions, (I use 3 stalks -(green and white parts)

4.27 large cloves garlic, minced (or 4 small cloves)
2.13 tablespoon finely chopped fresh parsley
0.53 teaspoon dried oregano
0.53 teaspoon kosher salt
0.27 teaspoon freshly ground black pepper
1.07 tablespoon olive oil 

Directions:

Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray. 

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
Serve immediately.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.Serve immediately.  Serves 8