1. Using a knife, gently remove the corn kernels and leave side.
2. In a medium size pot and at medium high temperature, add the olive oil, garlic, onion, and
cook until the onion is translucent (transparent).
3. Add the corn and milk and cook at medium temperature for 10 min.
4. Cook the pasta in salted water for 7 min or until it’s al dente. Drain and leave aside.
5. Transfer the milk to the blender, add some cilantro, salt, pepper and mix until smooth.
6. In a big pan, add a pinch of olive oil and sauté the tomatoes with salt and pepper for one
minute, add the pasta, toss, add the sauce, combine and serve.
7. Garnish and enjoy immediately.
Recipe by Chef Doreen Colondres