Buttery Corn Pasta

One of my all-time favorite recipes to prepare for summer events like outdoor BBQs and celebratory feasts is creamy corn spaghetti. Don't let the name mislead you; there is no cream in this pasta. Instead, you'll create a beautiful sauce by blending fresh corn, sautéed garlic, and scallions, and topping it with Parmesan, basil, and even more corn. A crowd-pleasing pasta meal may be prepared in only 30 minutes with just few simple ingredients.
 

Do you want to add protein? For a heartier meal, try pancetta or smoky bacon. Do you need it to be gluten-free? Substitute your favorite gluten-free spaghetti (just make sure to choose a shape that can hug the delicious sauce). Do you dislike basil? Instead, use fresh mint or parsley.

This dish is better with fresh corn (its flavor is unrivaled at the height of summer), but if you must, use drained canned corn or frozen (no need to thaw first). In such scenario, additional conserved pasta water may be required to compensate the starchy sweet "corn milk" you'll receive from fresh cobs, so plan accordingly.

Can't get enough of the stuff? Next, try our grilled corn salad, cheesy corn poppers, or foil packets of corn and tomato gnocchi.

Did you make this? Please let us know how it went in the comments section below.

  

                            Buttery Corn Pasta recipe

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

 

Cuisine: Italian

 

Keyword: Pasta

 

Servings: 4 servings

          

INGREDIENTS

5 to 6 ears of corn, shucked

Kosher salt

1 lb. campanelle, orecchiette, or other short pasta

1 tbsp. extra-virgin olive oil

1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts

3 cloves garlic, finely chopped

4 tbsp. unsalted butter

1/2 tsp. red pepper flakes (or to taste)

1/2 c. finely grated Parmesan, plus more for serving

1/2 c. torn fresh basil, plus leaves for serving

1 tbsp. fresh lemon juice

Freshly ground black pepper

INGREDIENTS

1. Cut kernels from corn cobs using a sharp knife (you should have about 3 cups). Place the kernels in a medium mixing basin. Holding the stripped cob above the bowl, run the back of your knife along the length of the cob to remove the corn milk. Rep with the remaining cobs.
2. Cook pasta till al dente in a big pot of boiling salted water, about 2 minutes before package directions. Before draining the pasta, set aside 1 cup of the water.
3. Meanwhile, heat the oil in a large pan over medium heat. Cook, stirring constantly, until the white and light green scallions and garlic are softened, 3 to 4 minutes. Combine 2 cups corn kernels, corn milk, and 1/2 cup pasta water in a mixing bowl. Bring to a boil and cook, stirring periodically, for 5 to 6 minutes, or until warmed through and soft. Reserving the skillet, transfer to a blender and season with 1 teaspoon salt. Puree until smooth, adding additional pasta water as required to get the desired texture.
4. Melt butter in the designated skillet over medium-high heat. Add the remaining 1 cup corn kernels and red pepper flakes. Cook, stirring regularly, for 5 to 6 minutes, or until the butter begins to brown. Reduce the heat to medium-low and mix in the pureed corn, pasta, and 1/3 cup pasta water to coat. Stir in the Parmesan and basil until incorporated. Remove from the fire and mix in the lemon juice, seasoning with salt and black pepper to taste.
5. Divide the spaghetti among the bowls. Garnish with Parmesan, basil, and dark green scallions.