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Fresh Corn Pasta
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy corn pasta featuring sweet corn, cream, garlic, and Parmesan - a quick and easy weeknight favorite.
Ingredients:
  • 3 ears fresh sweet corn
  • 8 ounces dry pasta, such as rigatoni, farfalle, or conchiglie
  • 1 large shallot, finely chopped
  • 3/4 teaspoon kosher salt, plus more for the pasta water and to taste
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley leaves, chopped
  • 1 tablespoon fresh lemon juice
Instructions:
  • Boil a large pot of salted water. Cook pasta until al dente following package directions. Before draining, save a cup of pasta water.
  • Prepare the corn: Shuck the corn, discard the husks, and remove the silks. Hold each shucked ear of corn upright in a bowl. Use a knife to cut off the kernels and then scrape the cob to collect any remaining flavorful juice. Repeat for all ears of corn.
  • Prepare the sauce: Heat olive oil in a large skillet over medium heat. Sauté shallot until translucent, about 1-2 minutes. Add garlic and cook until fragrant, around 30 seconds. Mix in corn, their juices, 1/2 teaspoon salt, and red pepper flakes. Pour in white wine, simmer 2 minutes until reduced. Stir in cream, bring to a low simmer, and cook until thickened, about 3 minutes.
  • Complete the sauce by incorporating Parmesan gradually into it, stirring well after each addition to guarantee smooth melting. Include the parsley, setting aside a small amount for presentation. Blend in the lemon juice and mix thoroughly. Combine the drained pasta and 1/3 cup of the saved pasta water with the sauce. Raise the heat to medium and continuously toss until the pasta is entirely coated and the sauce adheres to it. If necessary, introduce more pasta water, one tablespoon at a time, while continuously tossing until a creamy sauce forms.
  • To serve: Adjust seasoning by tasting the pasta and adding more salt and red pepper flakes if desired. Plate the pasta, sprinkle with remaining parsley, and serve promptly for the best flavor. Store any leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or a nonstick skillet with a splash of water or cream to maintain sauce consistency. Share your feedback by rating the recipe below!

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