Creamy Corn Pasta

Creamy Corn Pasta

  • 3 ears corn, kernels removed and cobs saved

  • 12 oz. dried pasta

  • kosher salt

  • 2 Tbs. olive oil

  • 4 medium shallots, minced

  • 4 cloves garlic, minced

  • Pinch of red pepper flakes

  • 1 Tbs. unsalted butter

  • Juice of 1 lemon

  • Garnish with fresh basil

Bring a large pot of salted water to boil. Add the pasta and the corn cobs. Cook until al dente, saving 1 cup cooking liquid before straining.

While the pasta cooks, warm in the butter in a medium saute pan over medium heat. Add the shallots, garlic, chili flakes, and a pinch of salt and cook for 1 minute or until shallots are translucent. Add the butter and corn kernels and cook for 3 minutes or until soft. Taste for salt and stir in lemon juice. Blend the corn mixture until smooth, adding 1/4 cup reserved pasta cooking liquid or more if needed to loosen the sauce.

Add the corn sauce to the same pan and the pasta and toss well.

Taste for salt and serve immediately topped with Parmesan cheese, black pepper, fresh basil and more chili flakes.

Amanda Frederickson1 Comment