Green Onion Corn Pasta

Green Onions Are The Star

Scallions, or green onions, are my go-to ingredient. But, I often times use them as a garnish and that’s doing them an injustice.  Scallions have a depth of flavor that is out of this world when you lightly fry it in some oil. I learned this by eating a bunch of Vietnamese food for 8 years of my life because every rice dish you get, will have just a little topping of  green onion that were salted and cooked in oil. I would always be scraping around my plate looking for more onions too.  So, for this green onion corn pasta dish, I wanted to make the green onions the focal point and since I love noodles, what better way to make green onions shine than by flavoring some fresh noodles with them?

This is a dish that has 4 ingredients and could not be simpler.  The craziest thing is, I’ve only recently thought about doing this with pasta, and holy shit, was I trippin’ for not thinking about using scallions soon for this!

Focusing On Perfect Corn

Since corn is just coming into season, I thought to use the sweet crispiness of a boiled corn to balance the salt from the scallion oil.

quick note on cooking corn in this way, I found that adding a pinch of baking soda in the water will keep the corn from getting mushy. You’ll just want to boil for about 3 minutes and then cut the corn to separate the kernels out.

Extracting Flavor From Green Onions

For the Scallion sauce, just finely chop the green onions and dump them into a pan with a little bit of heated oil. I use canola oil, or something neutral so I can really get the scallion flavor to come out.

careful not to have the oil heated too high. In fact, I’d recommend using a low heat on the oil, to make sure nothing burns and gets bitter. Quickly fry the onions for about 1 minute and add in salt to make the oil tasty and flavorful and that’s it for the sauce!

Once the onions are soft, turn up the heat to Medium and throw in the corn to give the corn a quick coat with the oil.  We’re not looking to get any additional color on the corn here. Just looking for a quick warm toss into all that magical flavor from the green onions.

Using Fresh Spaghetti Noodles

Once your green onion corn’s been tossed kill the heat and in a separate pot, have some boiled pasta water prepared and ready to go. For fresh spaghetti noodles, it should only take about 3 minutes to get a nice al dente pasta. I was able to find a really good brand of noodles at my local asian grocery store and if you’re looking for some awesome noodles that very much resemble Ramen, I’d highly recommend these by Golden World Food Co.

Once the noodles are done boiling, grab a pair of tongs and drop the pasta right into the pan with green onion corn and give a nice toss. You can add a little more salt to taste, and BOOM! This dish is done.

How easy was that? A delicious green onion corn pasta with mad savory flavor that’s 100% Vegan.  It’s not a street food today, but I’d imagine in Asia, it most certainly could be!

Print Recipe

Corn and Scallion Pasta

Scallions lightly fried in oil brings out a deep savory flavor that you can use to coat your pasta for an easy 30 minute dish!

Cook Time

30 minutes

Servings

people

Ingredients

• 200 g fresh spaghetti noodles Ramen can work well too!
• 1 corn
• 3 stalks green onion
• 1 clove garlic
• 1/2 tsp salt
• 3 tbsp neutral cooking oil canola or vegetable oil
• 1/8 tsp cracked pepper to taste

Cook Time 30 minutes Servings people Ingredients 200 g fresh spaghetti noodles Ramen can work well too! 1 corn 3 stalks green onion 1 clove garlic 1/2 tsp salt 3 tbsp neutral cooking oil canola or vegetable oil 1/8 tsp cracked pepper to taste

Instructions

1. Add a pinch of salt to water along with a 1/4 tsp of baking soda and set it to boil in a pot for corn and pasta.
2. Heat up a small pan with 3 tbsp of cooking oil over low-medium heat. Thinly slice up 3 stalks of green onion and throw into oil. Add 1/2 tsp of salt and stir around with a spoon for 1 minute over low heat. After one minute, remove from heat and let stand.
3. Add corn into boiling water and boil for 3 minutes, rotating the corn every minute, making sure all sides of corn cook evenly. Strain corn and let cool down.
4. When corn is cooled, slice corn cob in a downward motion to remove kernels from all sides of cob. Break kernels apart and add to pan with green onions over low heat. Give a quick toss.
5. Keeping the pot of water boiling, boil your fresh pasta for 2-3 minutes for al dente. Using tongs, place noodles directly into green onion and corn pan and give a quick toss over medium heat and toss every 30 seconds. After 2 minutes, plate pasta and garnish with fresh green onion and cracked pepper.