Sautéed Corn Pasta

Peak summer corn is the star of this vibrant, one-pan pasta. Sweet, caramelized kernels are sautéed until golden, then tossed with al dente pasta, tangy cotija, fresh herbs, lime and a touch of chile powder for a bright, flavorful meal. Sized perfectly for the 3.75 qt. Signature Oval Casserole, it's an easy weeknight dinner that goes effortlessly from stovetop to table.

Recipe provided by Gaby Dalkin

3 tablespoons olive oil, divided

4 ears fresh corn, shucked, kernels removed

3 cloves garlic, minced

Kosher salt and freshly cracked black pepper, to taste

6 ounces Cotija cheese, finely crumbled (feta is a great substitute)

1/2 cup finely sliced scallions, green parts only

1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped

1 jalapeño pepper, seeded and stemmed, finely chopped (optional) 

Fresh lime juice, to taste

Chile powder, to taste

10 ounces short pasta

Heat 2 tablespoons of the olive oil in your Signature Oval Casserole over medium-high heat until shimmering. Add the corn kernels in a single layer, season with salt and pepper, and let them sit undisturbed for 2 to 3 minutes so they get some real golden color on them. Toss and continue cooking for another 2 to 3 minutes.

Add the garlic and the remaining tablespoon of olive oil and sauté for another minute until fragrant. Remove from the heat and set aside directly in the casserole.

Meanwhile, cook the pasta according to package directions until al dente. Drain and add it straight into the Oval Casserole with the corn.

Add the cheese, scallions, cilantro, jalapeño, lime juice, and chile powder to the casserole and toss everything together. Taste and adjust seasoning with salt and more chile powder as needed. Bring the whole dish straight to the table and serve immediately.