Rotini with Corn and Tomatoes Cruda

Makes 6 servings
Total Price: NY $4.45
Price per serving: NY $0.74


This is a great recipe for the dog days of summer, when tomato and corn are at the ripest and the mere thought of having the stove on for more than a few minutes makes you want to whimper. As you can probably tell from the ingredient lists, this is one of those recipes that you’re only going to want to make when you can get burstingly fresh produce. I like this best with extremely young kernels that are pale and tiny. We prefer rotini or rotelle for this dish as the tiny corn kernels get caught in the grooves of the pasta. Serve hot or at room temperature.


Ingredients

• 2 ears of corn (NY $1.00)
• 3 tomatoes (NY $2.29)
• 1 bunch scallions (NY $0.59 for one bunch)
• 1 clove garlic (NY $0.24 for one head)
• ½ lb. rotini (NY $0.33)
• 4 tbsps olive oil (staple)
• 2 tbsps balsamic vinegar (staple)
• Salt (staple)
• Pepper (staple)

Directions
Put a pot of salted water on to boil. Husk and silk the ears of corn. Wash under cold water to
remove any remaining silks and clean the cobs well, trimming if needed. When the water comes to a boil, add rotini and set a timer for five minutes. After 5 minutes, add the corn. After approx. 3 more minutes, both the corn and rotini should be done. Keep an eye on the corn though: if your ear is especially young and tender, use tongs to pull it out early if needed.


Meanwhile, whisk together olive oil, vinegar and salt and pepper to taste if a large bowl. Mince garlic, add and stir. Chop and seed the tomatoes and thinly slice the white and pale green parts of the scallions.* Stir to combine.


Once rotini and corn are cooked, drain and add the pasta to tomato mixture in the bowl. Remove the corn from the cob by standing it upright on a cutting board, holding on to the cob with a towel as it will be hot, and slice off the kernels by running your knife vertically down the cob. Add the corn kernels to the pasta and tomato mixture, and toss well.
Adapted from Gourmet, August 1993

* Save the tougher dark green ends for making stock!


Nutritional Facts
Amount Per Serving

Calories 202.8	Protein 8.9 g	Magnesium 6.0 %
Total Fat 1.9 g	Vitamin A 13.7 %	Manganese 8.2 %
Saturated Fat 0.1 g	Vitamin B-12 0.0 %	Niacin 16.0 %
Polyunsaturated Fat 0.3 g	Vitamin B-6 6.8 %	Pantothenic Acid 2.9 %
Monounsaturated Fat 0.1 g	Vitamin C 21.5 %	Phosphorus 5..8 %
Cholesterol 0.0 mg	Vitamin D 0.0 %	Riboflavin 14.8 %
Sodium 416.7 mg	Vitamin E 1.3 %	Selenium 1.0 %
Potassium 314.3 mg	Calcium 3.3 %	Thiamin 29.3 %
Total Carbohydrate 40.1 g	Copper 4.2 %	Zinc 2.8 %
Dietary Fiber 5.0 g	Folate 36.3 %
Sugars 3.4 g	Iron 14.8 %