Name: Summer Squash and Corn Cacio e Pepe
Cook time: 15 minutes
Total time: 25 minutes
Yield: Servings
Ingredients: 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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