START TO FINISH: 35 minutes MAKES 8 servings
1 14- to 16-ounce package dried multigrain, whole wheat, or regular spaghetti
4 fresh ears of sweet corn, husks and silks removed*
1 small cucumber, seeded and chopped
1 small summer squash, chopped
1 small red onion, finely chopped
1 stalk celery, thinly sliced
1 large red sweet pepper, chopped
1⁄2 cup cider vinegar
1⁄3 cup olive oil
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄2 teaspoon dry mustard
1⁄2 teaspoon celery seeds
1 Cook pasta according to package directions, adding corn to water with pasta during the last 3 minutes of cooking; drain. Use tongs to transfer ears of corn to cutting board; set aside. Drain pasta in colander. Rinse with cold water; drain again. Transfer to a large serving bowl.
2 Add cucumber, squash, onion, celery, and sweet pepper; stir to combine. Set aside.
3 Cool corn until able to handle. Hold corn upright. With fingers away from knife blade and cutting down the length of the corn cob, cut off corn into planks (long sections of connected kernels).
4 For dressing, in a screw-top jar combine vinegar, oil, sugar, the 1⁄2 teaspoon salt, dry mustard, and celery seeds. Cover and shake well.
5 Pour dressing over spaghetti mixture; toss to coat. Gently fold in corn planks. Season to taste with additional salt. Serve immediately. (Or cover and chill in the refrigerator for up to 24 hours.)
PER SERVING: 320 cal., 11 g total fat (1 g sat. fat), 0 mg chol., 181 mg sodium, 47 g carb., 6 g fiber, 11 g pro.
If desired, substitute 2 cups frozen whole kernel corn for the fresh ears of sweet corn. Place corn in a large colander; drain hot pasta into colander with corn (rather than adding the corn to the pasta while it cooks). Continue as directed.