I don't know why this recipe gets 3.5 stars. It doesn't blow my mind, but it's an easy weeknight meal, highlights fresh corn and can use up a farm stand haul. I've made it at least twice a summer since I found it like 6 years ago. Easy to tweak and not difficult to execute, even in a noisy household full of hungry children.
I try to make a point of not turning on my oven in the summer. It just ends up heating up the whole kitchen. For minor steps like toasting bread or nuts, I use a toaster oven. And it saves energy.
I experimented with this one by replacing the linguine pasta with zucchini noodles for a healthier option, and it's fantastic. I also added a few avocado slices. Such a great summer meal with a glass of white wine, I'm definitely making it again!
In step 3, you cook the corn with the garlic. In step 4, you add the *cooked corn* from step 3 to the pasta pot with the other ingredients.
In step 3 and Step 4 - you have the Corn being added? It is confusing..... and needs to be clarified.
I added white cooking wine, lemon, and parsley to the mix, then added chopped green olives to the topping, and WOW! Loads of flavor when it mixed with the cheese and walnut topping. The family loved this, and I was surprised, because they don't always dig vegetarian, but this was extraordinary. We substituted feta for goat cheese, too. We will make this again and again.
My family loved this recipe! I also used the goat cheese with herbs.I added fresh oregano,a spicy oregano,rosemary,basil,chicken,egg plant,red and yellow peppers and parsley.This was delicious!When I made it the and time I used goat cheese and feta.All herbs and veggies were fresh. I cooked the peppers and egg plant 1st.then added the rest