Creamy Corn Pasta
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Creamy Corn Pasta
Description
Creamy Corn Pasta uses fresh corn kernels sautéed with shallots and garlic, then partially pureed with lemon juice and reserved pasta water to form a light yet creamy sauce. The addition of pecorino cheese enriches the sauce’s texture and adds a savory depth. The use of shell pasta allows the sauce to cling well, enhancing each bite. Fresh basil folded in near the end adds herbaceous brightness, while red pepper flakes contribute a gentle heat contrast. This pasta pairs well with a simple green salad or grilled vegetables for a complete meal.
The method involves cooking the pasta al dente, then sautéing the corn mixture until tender and fragrant. By pureeing half of the vegetables with pasta water and lemon juice, the sauce achieves a balanced creaminess without heavy dairy. Adjusting the pasta water amount ensures the right sauce consistency. Adding grated pecorino off the heat prevents curdling and keeps the sauce smooth.
Ingredients
- 12 ounces shell pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- corn kernels 3 cups, from 4 ears, fresh
- 2 shallot chopped (⅔ cup
- 2 garlic chopped, cloves
- 1 teaspoon salt sea salt
- black pepper freshly ground
- 1 tablespoon lemon juice fresh
- ½ cup pecorino cheese grated
- 1 cup basil fresh leaves
- red pepper flakes for sprinkling
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.
- Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and several grinds of pepper and cook for 5 minutes, or until the shallot has softened and the corn is tender and bright yellow. Turn off the heat.
- Transfer half the corn mixture to a blender and add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.
- Add the cooked pasta to the pan with the veggies and heat over low heat. Add the corn puree and stir to coat the pasta, then add the cheese and another ¼ cup pasta water and stir until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce to your liking.
- Season to taste and fold in half the basil. Garnish with the remaining basil, sprinkle with red pepper flakes, and serve.
User Reviews
Overall Rating
5
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