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Summer Squash and Corn Cacio e Pepe

Summer Squash and Corn Cacio e Pepe Recipe

  • 2 tablespoons safflower oil or other neutral oil
  • 2 ears of corn, husked, kernels cut from cobs (2 cups)
  • Kosher salt and freshly ground black pepper
  • 3 medium squash (assorted colors, 1 1/2 pounds), grated on the large holes of a box grater (4 cups packed)
  • 1/2 cup plus 2 tablespoons grated Parmesan
  • 1 large scallion, trimmed, thinly sliced (4 tablespoons), divided
  • Juice of 1 lemon
  • Crushed red pepper flakes (optional)
  • 1 tablespoon toasted sunflower seeds (optional)
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