Recipe of the Month: Creamy Corn Pasta

Recipe Recommended by GRP Runner Caroline Williams

Adapted from a NYT Recipe

This simple, vegetarian pasta dish is an easy summer weeknight meal that is sure to have you going back for seconds! There’s no cream - just a delightful sauce made from puréed corn and sautéed scallions. Don’t skip the toppings – Parmesan, red chile flakes, and lemon - they really kick it up a notch and tie the whole dish together.

INGREDIENTS

  •  Fine sea salt

  • 12 ounces dry orecchiette or other short length pasta

  • 1 T olive oil

  • 1 bunch scallions trimmed and thinly sliced (keep the whites and greens separate)

  • 2 large ears corn or frozen corn (2 c kernels)

  • ½ t ground black pepper

  • 3-4 T unsalted butter

  • ½ c grated Parmesan cheese

  • ⅓ c torn basil

  • ¼ t red pepper flakes

  •  Fresh lemon juice

PREPARATION

STEP 1

Bring a large pot of salted water to a boil. Cook pasta according to the package directions. I recommend leaving it one minute shy of al dente! Chop scallion, keeping the whites and the greens separate.

STEP 2

Meanwhile, heat olive oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender. Timing may differ if you use frozen vs. fresh corn. Add a few shakes of salt and pepper, transfer to a blender, and purée mixture until smooth. I usually add a little extra water to get a thick but pourable texture (see photo in step three for ideal consistency!)

STEP 3

Melt butter in the same skillet over medium-high heat, cutting into slices to better melt. Add reserved 1/4 cup corn and cook until tender. The corn may start to “pop” – that’s how you know it’s ready! (Make sure to stand back from the skillet!) It’s also ok if the butter browns – this strengthens the flavor. Add the corn purée from the blender and cook for 30 seconds to heat and combine the flavors.

STEP 4

Reduce heat to medium-low and add pasta, stirring to combine. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, and the red pepper flakes. Sprinkle with fresh lemon juice immediately before serving to preserve the brightness and acidity. Transfer to pasta bowls and enjoy! (Going back for seconds is encouraged 😊)

RunningLuke Brownrecipe of the month, recipe, Caroline Williams, pasta