Corn Makes This Pasta Sauce So Silky Smooth Without Any Cream
Yields: 4 servings
Prep Time: 10 mins
Total Time: 30 mins
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
Directions
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.
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.
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.
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.
Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.
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