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Brown Butter + Chimichurri Corn Bucatini

Cooking the pasta in the CORN WATER was a genius move. Brown butter, chimi-corn? CRAZY good.

Chef Tip: We suggest buying a hand blender, it makes pureeing and soup-making much easier, and easier clean up too.

Ingredients

Steps

STEP 1

In a large saucepan, bring 1½ cups of water to a boil. Add 1½ cups of the corn kernels and a pinch of salt. Once the water returns to a boil, use an immersion blender to puree the mixture until combined and mostly smooth

STEP 2

In a small skillet set over medium heat melt butter completely. Continue to cook for 3-5 minutes, swirling frequently, until butter sizzles, foams, and then browns. Once the butter turns golden-brown, add the remaining corn kernels and a squeeze of chimichurri. Stir and cook for 3 minutes, until the corn begins to lightly brown at the edges.

STEP 3

Add the bucatini to your boiling corn water mixture, then lower heat to maintain a medium simmer, stirring occasionally for 3-5 minutes, or until the bucatini is cooked through and most of the liquid has been absorbed

STEP 4

Add the grated parmesan, lemon zest, and juice, and serve topped with your brown butter Chimichurri corn

$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
One-Time Purchase — $39.00
1
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This recipe is also great with our Red Pepper Romesco and Zippy Chili Harissa sauce.

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