Creamy Corn Farfalle Salad

Name: Creamy Corn Farfalle Salad
Ingredients: 1 pound, farfalle; ¼ tablespoon, table salt, plus salt for cooking pasta; 5-7 , ears corn, kernels cut from cobs (5 cups), divided, cobs reserved; ¼ cup, hot water; 4 tablespoons, unsalted butter, melted; 1 cup, oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse; 2 , scallions, sliced thin; 2 tablespoons, lemon juice; ½ teaspoon, red pepper flakes; 6 ounces, feta cheese, crumbled (1½ cups); ⅓ cup roasted, pepitas; 3 tablespoons, chopped fresh mint leaf

Main Courses
Vegetables
Pasta
Salads

By Russell Selander

In this ingenious recipe, uncooked corn serves as the sauce for a simple, creamy farfalle salad that comes together in a flash.

SERVES 4 to 6

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