Creamed Corn Pasta

Summary: A Mexican take on summertime pasta. A bit of spice, lots of flavor, light and delicious.

Yield: serves 2-3


  • 250 grams sepia spaghetti (or whole wheat spaghetti)
  • 2 tablespoons butter
  • 2 small spring onion bulbs, cut into thin slivers (or use 1/4 c of slivered red onion)
  • 1/2 teaspoon salt
  • 1 pattypan squash, cut into small batons
  • 1 ear of corn, kernels cut off, cob discarded
  • 1/2 jalapeño, seeded and finely chopped
  • 1/3 cup basil leaves, cut in chiffonade
  • 1/3 - 1/2 cup whey (or milk + some pasta cooking water)
  • 1/4 cup queso fresco, crumbled
  • pecorino for grating over


Set a 4-quart pot of well-salted water to boil. When boiling, add your spaghetti, and cook until al dente. Don't discard cooking water.

In the meantime, in a 10" skillet, heat the butter over medium-high heat. When melted, add the onion and salt, stir to combine, cook for a minute, and lower the heat to medium.

When the onion is soft and translucent, add the squash and corn. Cook a few minutes and add the jalapeño and basil.

Stir in a third-cup whey, and lower heat to medium-low. Keep stirring, letting some of the whey evaporate.

Add in the cooked pasta and a bit more whey. Toss gently to combine and add the queso fresco.

Turn out into a serving bowl, splashing with more whey or cooking water if it seems dry. Add more basil if you'd like, and grate some pecorino over the top.