Melissa Clark's Creamy (No Cream!) Corn Pasta with Basil

10 INGREDIENTS • 7 STEPS • 35MINS

Melissa Clark's Creamy (No Cream!) Corn Pasta with Basil

This is a simple pasta recipe: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes. If you make one thing this weekend let it be this pasta.

Love This Recipe?

This is a simple pasta recipe: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes. If you make one thing this weekend let it be this pasta.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

35MINS

Total Time

Ingredients

Servings

4

us / metric

to taste

Kosher Salt

12 oz

Pasta

1/2 cup

Unsalted Butter, divided

1 bunch

Scallions, trimmed, thinly sliced

about 8

2 ears

Corn, shucked

kernals removed, about 2 cups total

to taste

Freshly Ground Black Pepper

1/2 cup

Grated Parmesan Cheese

1/3 cup

Fresh Basil, torn

or Fresh Mint

1 pinch

Crushed Red Pepper Flakes

to taste

Freshly Squeezed Lemons

Nutrition Per Serving

VIEW ALL

Calories

598

Fat

24.9 g

Protein

16.9 g

Carbs

77.0 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

Bring a large pot of well-salted water to a boil. Cook Pasta (12 oz) until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.

step 1 Bring a large pot of well-salted water to a boil. Cook Pasta (12 oz) until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.

step 2

Meanwhile, heat Unsalted Butter (1 Tbsp) in large sauté pan over medium heat; add Scallion (1 bunch) and a pinch of Kosher Salt (to taste) and cook until soft, for 3 minutes.

step 2 Meanwhile, heat Unsalted Butter (1 Tbsp) in large sauté pan over medium heat; add Scallion (1 bunch) and a pinch of Kosher Salt (to taste) and cook until soft, for 3 minutes.

step 3

Add 1/4 cup of reserved pasta cooking liquid—dip a measuring cup into the pot if the pasta is still boiling—and all but 1/4 cup of Corn (2 ears); simmer until corn is heated through and almost tender, for 3 to 5 minutes.

step 3 Add 1/4 cup of reserved pasta cooking liquid—dip a measuring cup into the pot if the pasta is still boiling—and all but 1/4 cup of Corn (2 ears); simmer until corn is heated through and almost tender, for 3 to 5 minutes.

step 4

Season with Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste), transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

step 4 Season with Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste), transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

step 5

Heat the same skillet over high heat. Add Unsalted Butter (1/3 cup) and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors.

step 5 Heat the same skillet over high heat. Add Unsalted Butter (1/3 cup) and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors.

step 6

Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for a minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Grated Parmesan Cheese (1/2 cup), Fresh Basil (1/3 cup), the Crushed Red Pepper Flakes (1 pinch), and Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 6 Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for a minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Grated Parmesan Cheese (1/2 cup), Fresh Basil (1/3 cup), the Crushed Red Pepper Flakes (1 pinch), and Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 7

Sprinkle with Lemons (to taste) and add more salt if necessary. Transfer pasta to bowls and crack Freshly Ground Black Pepper (to taste) over the top.

step 7 Sprinkle with Lemons (to taste) and add more salt if necessary. Transfer pasta to bowls and crack Freshly Ground Black Pepper (to taste) over the top.

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