Creamy Corn Pasta with Basil and Chili

Ingredients

• 1 lb pasta (such as rigatoni or fusilli)
• 4 fresh corn (kernels cut off the cob)
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 3 cloves garlic (minced)
• 1 shallot (finely diced)
• 0.5 cup parmesan cheese (freshly grated)
• 0.5 cup fresh basil (torn or chiffonade)
• 0.5 tsp red chili flakes (or to taste)
• salt (to taste)
• black pepper (to taste)
• 0.5 cup pasta water (reserved from boiling)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve at least 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, cut the kernels off the corn cobs. Place half of the corn kernels into a blender with the heavy cream and blend until completely smooth.

3. 3

   In a large skillet or pan over medium heat, melt the butter. Add the minced garlic and diced shallot, sautéing for 2-3 minutes until softened and fragrant.

4. 4

   Add the remaining whole corn kernels to the skillet. Cook for 3-4 minutes until the corn is tender and slightly golden.

5. 5

   Pour the blended corn and cream mixture into the skillet. Stir in the red chili flakes, salt, and black pepper. Let the sauce simmer gently for 2-3 minutes to thicken slightly.

6. 6

   Add the cooked pasta to the skillet along with the grated parmesan cheese. Toss well to coat the pasta in the sauce.

7. 7

   If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired creamy consistency is reached.

8. 8

   Remove from heat and stir in the fresh basil. Serve immediately with extra parmesan if desired.

Notes

For a smokier flavor, you can char the corn on the cob over a gas flame or grill before cutting off the kernels. If you don't have fresh corn, frozen corn can be substituted, though fresh is preferred for the sweetness.

Nutrition per serving

• main
• pasta
• vegetarian
• summer
• corn
• basil
• creamy