Creamy Corn Pasta

Name: Creamy Corn Pasta
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 6 ears fresh corn, shucked; 12 oz. orecchiette; 1 oz. Romano cheese, finely grated, plus more for serving; Kosher salt; 2 scallions, chopped; 1/2 c. basil, plus more for serving; Hot sauce, for serving

You can count all of the ingredients on one hand.

By Kate MerkerPublished: Jul 22, 2022

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

Cal/Serv:

484

Jump to recipe

Corn gets puréed with Romano cheese into a creamy sauce to coat orecchiette. Pair it with basil for the ultimate summer pasta.

Advertisement - Continue Reading Below

Ingredients

6
ears fresh corn, shucked
12 oz.
orecchiette
1 oz.
Romano cheese, finely grated, plus more for serving
Kosher salt
2
scallions, chopped
1/2 cup
basil, plus more for serving
Hot sauce, for serving

Directions

1. Step 1Bring large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to cutting board.
2. Step 2Add orecchiette to same pot and cook per package directions. Reserve 1 cup cooking water, then drain pasta.
3. Step 3When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to blender along with Romano cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt; puree until very smooth.
4. Step 4Toss pasta with corn puree, adding some reserved pasta water, 1 Tbsp at a time, if pasta seems dry. Fold in reserved corn, scallions, and basil. Serve sprinkled with additional cheese and basil and with hot sauce if desired.