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One of my favorite recipes during the summer months when corn is fresh is this lemon pasta dish,  it’s not too bad with frozen corn the rest of the year.  Leftovers are excellent, although, I suggest dressing only the pasta you are going to eat and storing the rest seperate from the sauce. 

This recipe is from The Best of Fine Cooking, Fresh, Spring/Summer 2006

Pasta salad with Spinach, Corn & Red Bell Pepper

For the vinaigrette:

• 1/3 cup fresh squeezed lemon juice
• 1 Tbls. whole-grain mustard
• 1 Tbls. finely chopped shallot
• 1 1/2 tsp. honey
• 1 tsp. finely grated lemon zest (the microplane works great for this)
• 1/2 cup extra-virgin olive oil
• 2 Tbls. chopped dill
• 2 Tbls. chopped chives
• 3/4 tsp. kosher salt
• Freshly ground pepper

For the salad:

• 1 cup fresh corn kernels (or frozen, although the fresh is a lot better)
• 1/2 lb. cavatappi or other short curved pasta
• 1 Tbls. olive oil
• 3 oz. baby spinach leaves (about 4 cups), well washed and dried
• 1 small red bell pepper, stemmed, seeded and very thinly sliced
• 1/2 small red onion, very thinly sliced
• 4 oz. (feta cheese, optional, my husband doesn’t care for feta so I don’t include it, although I think it could be really yummy)

Make the vinaigrette:  Combine lemon juice, mustard, shallot, honey, and zest in a medium bowl.  Set aside for 5 minutes to let the shallot’s flavor mellow. (If you don’t like onion feel free to leave it out, I have had it both ways and it is equally delicious without the onion)  Whisk in oil.  Stir in herbs and season with salt and pepper to taste.

Make the salad: Bring a large pot of water to boil - cook the corn until crisp tender, 2 to 3 minutes.  Remove the corn and rinse under cold water, blot dry. 

Bring the water back to a boil and cook pasta.  Drain thoroughly and immediately pour out onto a rimmed baking sheet to cool.  Toss pasta with the 1 Tbls. of oil to prevent sticking.

In large bowl add the vegetables and pasta.  Add enough vinaigrette to moisten the pasta.  Add the cheese and some of the red onion.  Let stand for 10 to 15 minutes.  Tasta, add more onion, vinaigrette, salt, or pepper as needed.  Serve.  Makes four servings.