Sweet, Creamy👩🏻🌾And👩🏻🍳🌽Totally Corny🌽
Fresh corn on the cob is at it’s peak right now. Unfortunately, no matter how often I try (every year) 👩🏻🌾 I am never very successful at growing 🌽 corn. I don’t know what I’m doing wrong, to be honest. This year, the very few cobs I did get from my “crop”, the corn tasted 😋 amazing! You could have (and I did) eat it raw! No matter my lack of production, delicious, sweet, fresh corn on the cob is everywhere (if not in my garden) right this minute. This dish takes full advantage of the sweet and milky kernels. If you love corn, you have to try this Creamy Summer Corn Pasta!
I decided to try making this after my completely delicious but dismal bounty of corn. It’s super easy to make, so it’s a perfect week night quick cook. Here’s how I made it.
My Fear Of Creamed Corn Started At An Early Age…..
When I was a kid, all I knew of creamed corn came from cans. I hated it! And to make things worse, there was this corn casserole that was made from creamed corn in a can. Seriously, Why? Why? Why? Back then, I had no idea that fresh creamed corn could be a delicious thing…….. But, my brother and my sister and I all had very creative ways to lose the awful stuff we didn’t want to eat. My go-to-maneuver was to put everything I didn’t want into a napkin and hide it in my hand. I’d declare I’m done, then bolt to the trash to throw out the evidence my “napkin”. They always wondered why our dog was so consumed with what was in our trash can.
Creamed corn made with fresh, sweet summer corn is the greatest thing! It’s so milky and sweet. Try it this way, and put it in your pasta. Talk about a delicious and inexpensive dinner. I bet you can feed your family for about $5 total! That’s a deal and they’ll think it’s 5 star, I promise!
The Recipe
Take three fresh ears of corn and remove the corn from the cob. You know the easiest way to do it, right? Just put it on the center of a bundt pan and using a sharp knife, remove the kernels. The falling corn will go into the bowl of the pan.
For the Pasta in this Creamy Summer Corn Pasta
I used spaghetti this time, because that’s all I had, but you can use any kind you prefer. This is great with bow tie or orecchiette (little ears). Any kind that will hold onto the sauce best. Start a pot of water for the pasta and salt it well, a couple tablespoons of kosher salt. Cover and let it come to a boil. Cook the pasta according to the package directions.
saute shallots
In the meantime, melt 1 tablespoon butter with 2 tablespoons olive oil on medium heat. Add the shallots then 1/2 teaspoon of salt, 1/4 teaspoon freshly ground black pepper and 3/4 teaspoon fresh thyme leaves Let the shallots cook on medium low until they start to take on a little color, about 7-10 minutes. Add 3/4 of the corn and 1/2 cup of water or milk and continue to cook, about 4-5 minutes. Transfer to the food processor or blender and puree until smooth. If needed, add a little milk or water to thin the mixture. It should be a thick puree.
Wipe out the pan, then add 3 tablespoons of butter and heat on medium to melt. Add the remaining corn and cook about 1 minute. Add the puree to combine and heat together.
As soon as the pasta is al dente, drain the pasta and reserve about 1/2 cup of pasta water. Add the pasta to the pan with the corn and toss to coat. Slowly, add a bit of the reserved pasta water to loosen the sauce until it’s the desired consistency. Check for seasoning and add salt and or pepper to taste. Top with Parmesan Cheese, toss to coat. Next, squeeze the juice of 2 lemons onto the pasta and toss.
Top with freshly chopped basil. Enjoy!
Ingredients
- 1 lb pasta (Bow Tie, Orecchiette, Spaghetti)
- 2 large shallots, minced
- 2 tablespoons olive oil
- 3 large, fresh ears of corn
- 1/2 cup milk or water
- 1/2 cup unsalted butter
- 3/4 cup grated Parmesan cheese
- 1/4 cup freshly chopped basil or parsley
- juice of 2 lemons
- salt
- pepper
Instructions
- Clean, shuck and remove kernels from the corn. Set aside.
- Cook the pasta according to the package directions.
- In the meantime, add 1 tablespoon butter and 2 tablespoons olive oil to a large pan. Heat on medium then, add the shallots then 1/2 teaspoon of salt, 1/4 teaspoon freshly ground black pepper, 3/4 teaspoon fresh thyme leaves and 1/2 cup milk. Let the shallots cook on medium low until they start to take on a little color, about 10 minutes. Add 3/4 of the corn and continue to cook, about 4-5 minutes. Transfer to the food processor or blender and puree until smooth. If needed, add a little milk or water to thin the mixture. It should be a thick puree.
- Wipe out the pan, then add 3 tablespoons of butter and heat on medium to melt. Add the remaining corn and cook about 1 minute. Add the puree to combine and heat together.
- As soon as the pasta is done, drain the pasta and reserve about 1/2 cup of pasta water. Add the pasta to the pan with the corn and toss to coat. Add a bit of the reserved pasta water to loosen the sauce until it's the desired consistency. Remove from heat, add the grated Parmesan cheese and toss to coat. Adjust seasoning, add salt or pepper if needed. Next, squeeze the juice of 2 lemons onto the pasta and toss. Top with freshly chopped basil or parsley.
Recipe from Karen Harris https://www.bittersaltysoursweet.com
