Confetti Corn and Pasta Bowl

Step 1

Make Creamy Corn Dressing: Cook 5 ears of the corn in enough boiling water to cover 2 minutes; drain. Cool slightly. Reserve two ears for Step From other three ears, cut corn from cobs. In a blender combine corn, garlic, and ½ cup water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and sea salt and freshly ground black pepper to taste. Set aside.

Step 2

Cook pasta according to package directions, adding edamame the last 2 minutes of cooking; drain. Rinse with cold water until cooled; drain again. Snip zucchini noodles into 2-inch lengths.

Step 3

In a large bowl combine pasta mixture, zucchini, tomatoes, bell pepper, and basil. Add half of the Creamy Corn Dressing; toss to coat. Cut remaining corn from cobs into planks. Top pasta mixture with corn planks. Pass remaining dressing.