2 medium ears of corn, husked
1 1/2 pounds of tomatoes, halved and seeded
1/4 cup extra-virgin olive oil
1 medium garlic clove, minced
2 scallions, white and light green parts, finely chopped
Salt and freshly ground black pepper
1 pound fusilli (or other short, tubular pasta)

1. Bring 4 quarts of water to a boil. Add the corn and boil for about 3-5 miutes, until just cooked but still slightly firm. Remove and place immediately under cold water. (Do not discard the corn water from the pot.) Remove kernals from ear with large knife and place in a bowl.

2. Dice the halved and seeded tomatoes in 1/4-inch pieces and place in the bowl with the corn. Add the oil, garlic, scallions, and salt and pepper to taste. Mix well.

3. Return the corn water to a boil and add 1 Tbsp salt and the pasta. Cook until done. Drain water and then add the corn and tomato mixture and stir. Serve immediately.

TIPS: This recipe goes great with chicken, turkey, or pork!

Ingredients
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening

Directions
Start by combining the flour, cornmeal, sugar, baking powder and salt then add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20 minutes or until bread is golden brown.