Corn doesn’t have to be grilled. It can be cooked in a skillet. Mushroom corn penne is a simple weeknight dinner that’s made on the stove.
8 ounces penne pasta
1 tablespoon olive oil
2 scallions, thinly sliced, white and green parts separated
8 ounces cremini mushrooms, sliced
2 ears corn, kernels sliced off cobs (or 1 15-ounce can corn, drained and rinsed)
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 ounce shaved Parmesan
1 tablespoon finely chopped parsley
Bring a large saucepan of salted water to a boil. Cook the penne according to package instructions. Drain the pasta in a colander.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the white parts of the scallions and mushrooms. Sauté for 5 minutes until the mushrooms start to brown. Add the corn and continue cooking for 2-3 minutes until it turns bright yellow. Add the garlic, salt and pepper, sautéing until fragrant, about 1 minute.
Stir the pasta, green scallions, Parmesan and parsley into the skillet.