Corn Pasta.
To me, corn is synonymous with summer. There is nothing like the sweet, starchy vegetable on a hot summer night—grilled, roasted, sautéed, you name it, corn is the best. For many, corn is the perfect side dish, but occasionally it can hold its own as the main dish. This recipe is creamy and rich, while remaining fresh and bright. Instead of adding cream to the pasta sauce, you blend the corn into a thick puree. Starchy pasta water and Parmesan cheese bring the sauce altogether for a velvety texture. Melissa Clark’s corn pasta is the perfect example of how corn can be the perfect main ingredient, especially in the summer. Ever since I first made this pasta several years ago, it has become a staple in my house the second corn comes into season. Always use fresh corn in this recipe. Because corn is the star of the show here, you want the freshest kernels you can get. Happy summer cooking.
Recipe adapted from The New York Times “Creamy Corn Pasta” by Melissa Clark.
Serves 4
Time: 20 minutes
Ingredients:
16 oz pasta, orecchiette or bowtie
1 tablespoon olive oil
1 bunch scallions, thinly sliced, (whites and greens separate)
2-3 ears fresh corn, shucked and kernels removed
1/4 cup vegetable stock, or water
Kosher salt
Freshly ground black pepper
3 tablespoons butter
1/2 cup grated parmesan cheese
1/3 cup torn basil or mint
1/2 teaspoon red pepper flakes
Fresh lemon juice, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions one-minute shy of al dente. Drain and reserve 1 cup of pasta water.
2. Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add scallion whites, a pinch of salt, and saute until tender, about 2 minutes. Add all but a 1/4 cup of corn, the vegetable stock, and a pinch of salt. Simmer until corn is tender, about 3-5 minutes. Transfer to a blender and puree until smooth. Add a little extra vegetable stock if needed to get a thick, but pourable texture.
3. In the same pan, melt the butter over medium-high heat and add the 1/4 cup of reserved corn. Saute until the corn is tender and the butter begins to brown. Stir in the corn puree and reduce the heat down to medium-low. Simmer the mixture allowing all the flavors to combine, about 1-3 minutes.
4. Stir in the pasta and reserved pasta water, 1/2 cup at a time. Cook for 1 minute adding more pasta water if the mixture seems too thick. Stir in scallion greens, parmesan cheese, basil or mint, red pepper flakes, and a sprinkle of fresh lemon juice. Taste for seasoning and serve immediately.