One of my favorite things to cook during the summer months is the Barefoot Contessa’s sauteed fresh corn. It’s perfect, incredibly easy and, I think, much better than corn on the cob.

I have a summer pasta recipe to share that uses the same technique for cooking the corn. Add to that linguine, scallions and herbed goat cheese and it makes for a fabulous and easy dinner. Use really good ingredients and this simple recipe will blow you away. That is one of the most important things I learned from Ina Garten.

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Linguine with Buttery Corn & Goat Cheese.


4 tablespoons of salted butter
1 bunch of scallions, sliced, white, light green and dark green parts divided
Kosher Salt
Black Pepper
3 cups of corn kernels (from about 3 ears of corn)
4 oz. herbed goat cheese
1/4 cup fresh parsley, chopped
1/2 c. parmesan cheese, ground (see “Homemaker Hint” below)
12 oz. linguine (I used fresh pasta from Ohio City Pasta, but dried linguine is fine)


Bring a large pot of salted water to a boil. Cook pasta according to package directions. Cook to al dente. Reserve 1 cup of pasta water for the sauce before you drain it.

Meanwhile, in a large skillet, heat 2 tablespoons of butter over medium heat. Once the butter has melted, add the white and light green parts of the scallions. Cook, stirring frequently until the scallions are tender. This will take about 4-5 minutes. Add the corn, 2 teaspoons of salt, 1 teaspoon of fresh black pepper, 2 tablespoons of butter and 2 oz. of goat cheese. Cook, stirring constantly for 2-3 minutes until the ingredients are combined and the goat cheese and butter have melted.  Add 1/2 c. of reserve pasta water to the sauce.

Once the pasta is cooked and the sauce is ready, add the cooked pasta and parsley to the pan with the sauce. Stir to combine and cook together for 2 minutes and then turn off the heat. Add more of the reserved pasta water if the sauce is thick.  Top with the remaining 2 oz. of goat cheese, parsley, the parmesan cheese, and dark green part of the scallions. Sprinkle with salt and pepper and serve hot.


HOMEMAKER HINT: I never buy pre-shredded parmesan cheese. It doesn’t have much flavor and the grocery store shred setting looks boring. Instead, I buy a large piece of Parmigiano Reggiano or Grana Padano. I cut off the rind and cut the cheese into 2″ square. I then place this in a food processor or mini-chop and grind it. You will know you are buy authentic Parmigiano Reggiano only if the rind has the imprinted logo.


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