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Foraging with Alexis Nikole Nelson.
This creamy yet light pasta dish, loosely based on a recipe from “Mastering Pasta” by Marc Vetri and David Joachim, is delicious made with frozen corn kernels, but it’s even better with peak-season fresh corn. If using fresh corn, you’ll need to cut the kernels from 3 large or 4 medium ears to get the amount called for in the recipe. Fresh chilies, a generous amount of scallions and grated pecorino Romano cheese add a spiciness and savoriness that balance the corn’s natural sweetness.
pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)
bunch scallions, thinly sliced, whites and greens reserved separately
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