Fresh Corn Pasta
This fresh corn pasta pairs sweet corn kernels with a creamy Parmesan sauce, making it the perfect quick corn pasta recipe for busy weeknights or summer gatherings.
Ingredients
- 8 ounces dry pasta (rigatoni, farfalle, or conchiglie)
- 3 ears fresh sweet corn
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, as per the package instructions. Reserve 1 cup of pasta water before draining.
- Prep the corn: Shuck the corn and remove silks. Using a large knife, slice kernels off the cob into a shallow bowl. Run the knife’s back to collect sweet corn juices.
- Build the sauce: Heat olive oil in a large skillet. Sauté shallots until softened (1–2 minutes). Add garlic and cook for 30 seconds. Stir in corn, salt, and red pepper flakes. Add the wine and simmer for 2 minutes until reduced.
- Finish the sauce: Stir in the heavy cream and let it heat through. Gradually add Parmesan, stirring to melt, followed by parsley and lemon juice.
- Combine and serve: Toss drained pasta with the sauce over medium heat. Add reserved pasta water, 1/3 cup at a time, to coat evenly. Garnish with parsley and serve hot.