Pasta with Tomatoes, Sweet Corn and Avocados

This colorful pasta salad is best made with in-season tomatoes and sweet, fresh corn. In non-summer months, however, frozen corn works well. The kernels are dropped into the pasta during the final minutes of boiling and cooked only briefly so they retain some snappy texture. We frequently salt then drain fresh tomatoes to remove excess moisture. But here we salt tomatoes and retain their juices, using the liquid to coat and season the pasta.

1 PINT CHERRY OR GRAPE TOMATOES, HALVED

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE

KOSHER SALT AND GROUND BLACK PEPPER

8 OUNCES ORECCHIETTE OR CAMPANELLE OR FUSILLI

3 CUPS FRESH CORN KERNELS (FROM ABOUT 4 EARS CORN) OR FROZEN CORN KERNELS

2 FRESNO OR HABANERO CHILLIES, STEMMED, SEEDED AND MINCED

1 MEDIUM GARLIC CLOVE, FINELY GRATED

2 RIPE AVOCADOS, HALVED, PITTED, PEELED AND CUT INTO ½-INCH CUBES

subheading: OPTIONAL GARNISH:

CRUMBLED FETA CHEESE OR FRESH BASIL OR LIME WEDGES OR A COMBINATION

Directions at 177milkstreet.com

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