Creamy Corn Pasta - Add Flavor to Summer Evenings
If you're looking for light and delicious meals for summer evenings, creamy corn pasta is just for you! Made without cream, this sauce is prepared solely with the sweetness and freshness of corn, and it's truly enchanting. Plus, it's very easy to make! With this recipe, which is both healthy and quite nutritious, you'll add color to your table. With the crunchiness of corn and the freshness of basil, this pasta recipe will receive full marks from your guests.
- 340 grams of shell pasta
- 2 tablespoons of extra virgin olive oil (plus a little more for drizzling)
- Kernels from 4 ears of fresh corn (3 cups)
- 2 shallots (chopped, ⅔ cup)
- 2 cloves of garlic (chopped)
- 1 teaspoon of sea salt
- Freshly ground black pepper
- 1 tablespoon of fresh lemon juice
- ½ cup of grated pecorino cheese
- 1 cup of fresh basil leaves
- Red pepper flakes (for sprinkling)
Put plenty of salted water in a large pot and bring to a boil. Cook the pasta until al dente. Before draining, reserve 1½ cups of starchy pasta water.
Heat the olive oil in a large, deep pan. Add the corn, shallots, garlic, salt, and pepper. Cook until the shallots soften and the corn is bright yellow, about 5 minutes. Turn off the heat.
Transfer half of the corn mixture to a blender, add ½ cup of the reserved pasta water and lemon juice. Blend until smooth.
Add the cooked pasta to the pan with the vegetables and heat over low heat. Add the corn puree and coat the pasta, then add the cheese and another ¼ cup of pasta water, stirring until the cheese melts. Add pasta water until you reach the desired consistency.
Adjust the seasoning and add half of the basil. Garnish with the remaining basil, sprinkle with red pepper flakes, and serve. Enjoy!
Creamy Corn Pasta - Add Flavor to Summer Evenings Cooking Tips
Leaving the pasta al dente helps the sauce adhere better. Make sure the corn is fresh, as this will enhance the flavor. Adding basil at the last moment preserves its aroma better.
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