Corn in savory pasta could be my favorite flavor combination.
I’m obsessed with the sweet / salty flavors.
This recipe is delicious and creamy but has no dairy or heavy cream; instead we puree the corn for that added texture.
Adding some fresh basil and lemon juice brings a fresh summer splash to the pasta too!
- 12 oz pasta (orecchiette or farfalle, but any will work)
- 1 tablespoon olive oil
- 1 bunch scallions (around 8) trimmed and thinly sliced. Separate white and green pieces.
- 3 large ears of corn, shucked, with kernels removed
- Freshly ground pepper
- 3 tablespoons unsalted butter
- ½ cup grated parmesan
- 1/3 cup torn basil (or mint)
- ½ teaspoon crushed red pepper flakes
- Lemon juice (1/4 lemon)
- Bring large pot of salted water to boil. Cook pasta until 1 minute shy of ready. Reserve ½ cup pasta water, and drain.
- Heat large sauté pan over medium heat with olive oil. Add scallion whites with a pinch of salt. Sauté until soft (~4 minutes).
- Add ¼ cup water, and half of the corn. Cook until corn is almost tender (5-6 minutes). Add ¼ teaspoon salt and ¼ teaspoon pepper.
- Transfer to a blender. Puree until smooth. (You can add in a little water if consistency is too thick.)
- Heat the same skillet over high, and melt butter. Add rest of corn and cook until tender (3 minutes). Add corn puree and cook for one minute, mixing to combine flavors.
- Reduce heat to medium. Add pasta, and splash some pasta water (1/4 cup). Toss to coat. Stir in ¼ cup of scallion greens, basil, grated parmesan, pepper flakes, salt and pepper to taste. Sprinkle with lemon juice. Stir. Serve hot.