Name: Creamy Corn Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Corn Pasta

1. 5 to 6 ears of corn, shucked -

2. Kosher salt -

3. 1 lb. campanelle, orecchiette, or other short pasta -

4. 1 tbsp. extra-virgin olive oil -

5. 1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts -

6. 3 cloves garlic, finely chopped -

7. 4 tbsp. unsalted butter -

8. 1/2 tsp. red pepper flakes (or to taste) -

9. 1/2 c. finely grated Parmesan, plus more for serving -

10. 1/2 c. torn fresh basil, plus leaves for serving -

11. 1 tbsp. fresh lemon juice -

12. Freshly ground black pepper -

How to cook deliciously - Creamy Corn Pasta

1. Stage

Using a sharp knife, cut kernels off corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your knife along length of cob to extract corn milk. Repeat with remaining cobs.

2. Stage

In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining.

3. Stage

Meanwhile, in a large skillet over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring, until softened, 3 to 4 minutes. Add 2 cups corn kernels, corn milk, and 1/2 cup pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, 5 to 6 minutes. Transfer to a blender, reserving skillet; season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture.

4. Stage

In reserved skillet over medium-high heat, melt butter. Add red pepper flakes and remaining 1 cup corn kernels. Cook, stirring frequently, until butter starts to brown, 5 to 6 minutes. Reduce heat to medium-low and add pureed corn, pasta, and 1/3 cup pasta water, tossing to coat. Stir in Parmesan and basil until melted and combined. Remove from heat and stir in lemon juice; season with salt and black pepper.

5. Stage

Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.