JOIN! 12 Weeks for $1


Bucatini with Sweet Corn and Scallions

4-6 Servings

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.



20 minutes


  • 1

    pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)

  • 1

    bunch scallions, thinly sliced, whites and greens reserved separately

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Travis R.
December 28, 2022
One of our favorite Cookish recipes
We love this recipe! We have made it for guests several times and it's always a big hit.
Macha H.
September 12, 2022
Kind of like cacio e pepe with corn - delish
I made this with 5 ears of fresh end of summer corn and gluten free spaghetti AMAZING. This will definitely be a summer meatless Monday dish in rotation. If you're on the fence dive in.
Pamela K.
May 19, 2022
Loved this!
I loved how simple this was, I think it will become my new go to for a quick and delicious meal!
Sharon F.

Bunch equals how many?

Janelle C.

Hi Sharon,

There isn't an exact number. Use however many are in the bunch of scallions you purchase.

The Milk Street Team

Carolyn M.

Don’t change a thing. Perfect balance as long as you have fresh summer sweet corn.

Kristy S.

Used fresh corn from our farmers market- 4 ears was spot on 3 cups. Definitely making again! The sauce is so fresh and such a showcase for summer corn.

Nathan V.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Karen H.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Karen H.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Karen H.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Jennifer F.

How spicy is it? I was wanting to make it and my kids are not big on spice.

Lynn C.

Hi Jennifer -

Luckily the chilies are added at the end so I would toss the pasta with the sauce and cheese (and extra pasta water, as needed) and leave the chilies off the kids' bowls and just add chilies to yours and taste. That way you can tell if it's too spicy for them. Even within the same varietal, some peppers can be hotter than others.

The Milk Street Team

Robert S.

I've made this recipe 2x (so far) and it does not disappoint! It's the perfect recipe for using fresh Summer corn. The 4 ears were just right. This recipe is now in our rotation of favorites. Thanks to Rebecca Richmond and the Milk Street Team - great job.

Holly D.

This tastes great!! Easy to do and DELICIOUS!! I love the fresh flavor and would make this again and again. Thanks so much!!

Louise Y.

Do I cook the fresh corn? or keep it raw?

Lynn C.

Hi Louise -

The corn is left raw until the corn puree is cooked in the skillet.

The Milk Street Team

Catherine S.

I thought I had corn in the freezer but did not. So used a bag of mexican style riced cauliflower which is a mix of "Seasoned with a blend of cumin, cayenne, and lime and flavored with tomato concentrate, Trader Joe's Spicy Mexican-Style Riced Cauliflower delivers all the flavors you'd want in a Mexican-inspired dish. with diced tomatoes, tri-colored bell peppers (red, yellow, and green), and pickled jalapeños" and followed the recipe otherwise! It turned out great.