Instructions

1. Prepare a large pot of water for your pasta. Bring to a boil and add a generous amount of salt. While your pasta is cooking, start your optional roasted corn on the cob and cook until golden brown.
2. Add your pasta to the boiling water and cook as instructed. Strain and set aside while preparing the corn sauce.
3. Cut the kernels off 3-4 ears of corn. Place in a blender with a ½ C of water and blend on high.
4. Pour your corn puree into a sieve placed on top of a saucepan. Strain the corn liquid mixture.
5. Once all corn liquid has been extracted, place the saucepan over medium heat and bring it to
simmer. Add a pinch of salt and stir until the sauce has thickened.
6. Transfer your corn sauce to a medium frying pan over medium heat. Add a TB of cold butter and
stir to emulsify into a cohesive sauce.
7. Once your pasta is cooked and strained, add it to the sauce and toss to combine.
8. Transfer your pasta to a plate and garnish with gochugaru, finely chopped greens of scallion, and
grated cheese.
9. Drizzle a little lemon juice over the top and garnish with your optional roasted corn kernels.
10. Serve and enjoy!