I’m a huge fan of corn, and grilled summer corn is one of my favorite foods of all time. You can find me shucking, grilling and eating corn most summer weekends, which means I often have leftover corn come Monday.
This is one of the recipes I like to make to use leftover corn in a new way. With smoked paprika to balance the natural sweetness of the corn, and silken tofu for added creaminess and plant protein, this is a really delicious way to make a meal out of leftovers.
If you don’t have access to fresh grilled corn, thawed frozen sweet corns works! For a naturally gluten free meal, substitute gluten free pasta.
Ingredients
Smokey Corn Sauce
- 1 cup corn grilled and cut off the cob or thawed from frozen
- 1 12.3 oz box silken tofu
- 1/2 tsp onion powder
- 1/2 tbsp miso paste
- 2 tsp lemon juice
Pasta
- 1 lb pasta
- 1 cup corn grilled and cut off the cob or thawed from frozen
- 1/2 bunch scallions sliced thinly
- fresh parsley or basil chopped
Instructions
Smokey Corn Sauce
- Blend all ingredients in a blender until creamy.
Pasta
- Cook pasta.
- Toss cooked pasta with creamy corn sauce, roasted corn and scallions.
- Top with extra corn, scallions and chopped herbs. Serve + enjoy!
Nutrition
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