Name: Fresh Corn Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: 3 ears fresh sweet corn -; 8 ounces dry pasta, such as rigatoni, farfalle, or conchiglie -; 2 tablespoons olive oil -; 1 large shallot, finely chopped -; 2 cloves garlic, minced -; 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Corn Pasta

1. 3 ears fresh sweet corn -

2. 8 ounces dry pasta, such as rigatoni, farfalle, or conchiglie -

3. 2 tablespoons olive oil -

4. 1 large shallot, finely chopped -

5. 2 cloves garlic, minced -

6. 3/4 teaspoon kosher salt, plus more for the pasta water and to taste -

7. 1/4 teaspoon crushed red pepper flakes, or to taste -

8. 1/4 cup dry white wine -

9. 1/2 cup heavy cream -

10. 1/2 cup freshly grated Parmesan cheese -

11. 1/4 cup fresh parsley leaves, chopped -

12. 1 tablespoon fresh lemon juice -

How to cook deliciously - Fresh Corn Pasta

1. Stage

Cook the pasta: Bring a large pot of water to a boil over high heat and season generously with salt. Add the pasta, stir, and cook until al dente according to the package directions. Reserve a cup of pasta water just before draining.

2. Stage

Meanwhile, remove the corn form the cob: Shuck the corn, discarding the husks and removing as much of the silks as possible. Set a large, shallow bowl in the sink. Hold a shucked ear of corn by the stalk end and position it upright with the tapered end steadied against the bottom of the bowl. Use a large knife to shave the corn kernels from the cob, working in long strips down towards the bottom of the bowl. Once all the kernels are removed, run the back of the knife down the entire ear using the same motion. This will remove any creamy juice left behind on the cob which gives the pasta lots of flavor. Repeat with the remaining ears of corn.

3. Stage

Make the sauce: In a large skillet, heat the olive oil over medium heat. Once hot, add the shallot and sauté until translucent, 1 to 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the corn and their juices, 1/2 teaspoon salt, and the red pepper flakes. Stir. Add the white wine and simmer until most of it has cooked off, about 2 minutes. Add the cream and bring to a low simmer, reducing the heat as needed. Cook until thickened, about 3 minutes.

4. Stage

Finish the sauce and toss with the pasta: Add the Parmesan to the sauce a little at a time, stirring each time to ensure it melts. Add the parsley, reserving a small handful for garnish. Add the lemon juice and stir to combine. Add the drained pasta and 1/3 cup of reserved pasta water to the sauce. Increase the heat to medium and toss continuously until all of the pasta is coated and the sauce is clinging to the pasta. If needed, add more pasta water, a tablespoon or so at a time, and keep tossing until you have a creamy sauce.

5. Stage

Garnish and serve: Taste the pasta, adding more salt and red pepper flakes, if needed. Spoon onto plates or into bowls and top with the remaining parsley. Serve immediately. This pasta is best eaten fresh, but leftovers will keep in an airtight container for up to 3 days. Reheat gently in the microwave or in a nonstick skillet, adding a splash or 2 of water or cream to loosen the sauce. Did you love the recipe? Leave us stars below!