Bucatini with Sweet Corn and Scallions

Ingredients

• 1 pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)
• 1 bunch scallions, thinly sliced, whites and greens reserved separately
• Kosher salt and ground black pepper
• 1 1 pound bucatini pasta OR spaghetti
• 4 tablespoons salted butter, cut into 4 pieces
• 2 ounces pecorino Romano cheese, finely grated (1 cup)
• 1-2 Fresno OR jalapeño chilies, stemmed, seeded and thinly sliced

Instructions

1. 1. Puree 2 cups corn, scallion whites, water, salt and pepper. Cook pasta until al dente; reserve cooking water and drain.
2. 2. Melt butter in a skillet, add corn puree and remaining kernels, and cook until slightly darkened.
3. 3. Off heat, add pasta, cheese and chilies. Toss with cooking water as needed, season, and serve with scallion greens.