This pasta dish just screams summer.  It’s a great way to utilize some fresh corn before the end of the season.

Despite the title of the recipe, there is no cream involved.  The plate-licking-good sauce is made from puréed fresh corn, sautéed scallions, garlic (of course!), butter, and a generous amount of Romano cheese.  A sprinkle of fresh lemon juice brightens all the flavors.  Additionally, you’ll save some of the pasta cooking water to make the sauce which is a common technique in making white pasta sauces.  I use this technique when I make radiatore with cannellini and broccoli.

So, plan on taking advantage of the harvest bounty and make this frantastic pasta dish.  And don’t despair if you crave it this winter—frozen corn works, too!

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Ingredients

Fine sea salt

8 oz. orecchiette, farfalle, or radiatore (use a pasta that has ridges to capture the sauce)

2 to 3 tbl. olive oil, plus more for drizzling

1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

4 large cloves of garlic, finely minced

3 large ears corn, shucked and kernels removed (save the corn cobs!)

1/2 tsp. ground black pepper

3 tbl. unsalted butter

1/2 cup grated Romano (or Parmesan) cheese
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1/4 cup chopped parsley (can substitute basil), more for garnish

1/4 tsp. red pepper flakes**

Fresh lemon juice, as needed

*Save the corn cobs to boil along with the pasta for added flavor

**I have discovered Korean chili flakes (available on Amazon) and they have become a new favorite.  The flakes are smaller which I really like because if you bite into the smaller flake, you don’t get that really big jolt of heat the way you do when you bite into the traditional larger red pepper flakes.  Ordinarily, because I’m a heat wimp, I tend to either cut down on hot pepper or even eliminate it totally from recipes.  In this case, however, because the corn is so sweet, the red pepper flakes balance the flavors beautifully.

Directions

Bring a large pot of well-salted water to a boil.  Cook the corn cobs for 5 minutes and then remove.  You will use the same water to cook the pasta.  Add the pasta and cook until 1 minute shy of al dente, according to the package directions.  Drain, reserving 1 cup of pasta water.

Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, approximately 3 minutes.  Add garlic and sauté a minute or two.  Add 1/4 cup of reserved pasta water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes.  Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

Heat the same skillet over high heat.  Add butter and let melt.  Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s OK if the butter browns; that deepens the flavor.)  Add the corn purée and cook for 30 seconds to heat and combine the flavors.

Reduce heat to medium.  Add pasta and another 1/4 to 1/2 cup of the reserved pasta cooking water, tossing to coat.  Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick.  Stir in 1/4 cup of the scallion greens, the Romano (or Parmesan), the herbs, and the red pepper flakes.  Sprinkle with fresh lemon juice to taste.  Transfer to warm pasta bowls and garnish with more scallions, parsley, a drizzle of olive oil and black pepper.

Fran’s Notes

Next time I try this, I’m going to add some shrimp.  I think it would be a fabulous addition!

Source:  A New York Times recipe