Cooking Time: 30 minutes

Serves 4

What you Need:

• 2 cups corn kernels , about 3 ears of corn
• 1 ½ cup water
• 1 tsp salt
• 6 oz bucatini, uncooked
• 2 tbsp grated parmesan cheese
• Juice and zest of one lemon
• 4 tbsp butter
• 1 pouch of Haven’s Kitchen Herby Chimichurri

 How to Make It:

1. In a large saucepan, bring 1 ½ cups of water to a boil. Add 1 ½ cups of corn kernels and a pinch of salt to the boiling water. Once the water returns to a boil, use an immersion blender to puree the mixture until combined and mostly smooth. *Alternative method: Blend 1 ½ cups corn kernels and 1 1/2 C water until smooth. Then bring to a boil.                   
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 looks dark, golden-brown add the remaining corn kernels and squeeze the chimichurri.  Stir and cook for 3 minutes, until the corn begins to lightly brown at the edges.                                    
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. Add the grated parmesan, lemon zest, and juice.
4. Stir to combine, season to taste. Serve topped with your brown butter Chimichurri corn.