2 ears white or sweet corn
1/2 pound fusilli (pasta twists)
3 to 4 tablespoons butter, at room temperature
1 tablespoon chopped chives, or 1 scallion, chopped
Salt and freshly ground pepper
Bring a large pot of water to the boil. Husk the corn, drop it into the boiling water and cook about 5 minutes.
Remove, and as soon as it is cool enough to handle, cut off the kernels and set them aside in a serving bowl.
Bring the water back to the boil and cook the pasta according to package directions.
Drain the pasta and transfer it to the bowl with the corn kernels. Add the butter and chives or scallion, season to taste with salt and pepper and toss well.
Thursday, August 12, 1999
