Name: Spicy Creamed Corn Linguine
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 pound dry linguine -; 6 ears fresh corn, shucked -; 3 tablespoons olive oil -; 2 shallots, thinly sliced2 cloves garlic, thinly sliced -; 1/2 teaspoon sea salt -; 1 to 3 chipotle peppers in adobo, roughly chopped, to taste (see recipe note) -; 1/4 cup adobo sauce from the canned chipotle peppers 1 cup heavy cream -; 3/4 cup shredded smoked white cheddar cheese -; 1/2 tablespoon sugar, optional -; 1/2 cup halved grape or cherry tomatoes, for garnish (optional)Roughly chopped cilantro leaves, for garnish (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Creamed Corn Linguine

1. 1 pound dry linguine -

2. 6 ears fresh corn, shucked -

3. 3 tablespoons olive oil -

4. 2 shallots, thinly sliced2 cloves garlic, thinly sliced -

5. 1/2 teaspoon sea salt -

6. 1 to 3 chipotle peppers in adobo, roughly chopped, to taste (see recipe note) -

7. 1/4 cup adobo sauce from the canned chipotle peppers 1 cup heavy cream -

8. 3/4 cup shredded smoked white cheddar cheese -

9. 1/2 tablespoon sugar, optional -

10. 1/2 cup halved grape or cherry tomatoes, for garnish (optional)Roughly chopped cilantro leaves, for garnish (optional) -

How to cook deliciously - Spicy Creamed Corn Linguine

1. Stage

Cook the linguine: Bring a large pot (about 4 quarts) of salted water to a boil over high heat. Cook linguine according to the package instructions until al dente. Save 1 cup of the pasta cooking water and set aside. Then drain the pasta in a colander and return it to the pot.

2. Stage

Meanwhile, prepare the corn: In a large bowl, stand the corn vertically and use a small sharp knife to cut downward to remove the kernels off the corn. Using the back of the knife, scrape the cob downward to scrape off any liquid. Discard the cob and set the corn aside.

3. Stage

Cook the shallots and garlic: In a large nonstick skillet over medium-high heat, heat the olive oil. Add the shallots and garlic, and cook for about 2 minutes, stirring constantly with a wooden spoon, until translucent.

4. Stage

Add the corn: Stir in the corn (including the liquid you scraped from the cobs) and salt. Cook for 4 to 5 minutes, until the corn becomes tender, scraping the bottom of the skillet often so that it doesn’t burn. Turn the heat off.

5. Stage

Blend the corn: Scoop out 1 cup cooked corn and set aside. Scrape the remaining into a blender with the adobo peppers, adobo sauce, and 1/2 cup of the reserved pasta cooking water. Blend on medium-high until somewhat smooth with a little texture, 30 to 45 seconds.

6. Stage

Finish the sauce: Return the blended corn and reserved whole corn kernels to the skillet. Add the cream and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Add a few tablespoons of the reserved pasta water to loosen if it thickens too much.

7. Stage

Toss the pasta with the sauce and cheese, then serve: Add the sauce and cheese to the cooked linguine in the pot. Toss to coat, adding as much of the remaining pasta cooking water as needed to smooth out the sauce. Taste and adjust the seasonings, adding the optional sugar, if you like. To serve, garnish it with the tomatoes and cilantro, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing leftovers. The pasta will get mushy. Did you love the recipe? Leave us stars below!