Creamy Corn Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

5 to 6 ears of corn, shucked

Kosher salt

1 lb. campanelle, orecchiette, or other short pasta

1 tbsp. extra-virgin olive oil

1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts

3 cloves garlic, finely chopped

4 tbsp. unsalted butter

1/2 tsp. red pepper flakes (or to taste)

1/2 c. finely grated Parmesan, plus more for serving

1/2 c. torn fresh basil, plus leaves for serving

1 tbsp. fresh lemon juice

Freshly ground black pepper

Directions

Using a sharp knife, cut kernels off corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your knife along length of cob to extract corn milk. Repeat with remaining cobs.

In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining.

Meanwhile, in a large skillet over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring, until softened, 3 to 4 minutes. Add 2 cups corn kernels, corn milk, and 1/2 cup pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, 5 to 6 minutes. Transfer to a blender, reserving skillet; season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture.

In reserved skillet over medium-high heat, melt butter. Add red pepper flakes and remaining 1 cup corn kernels. Cook, stirring frequently, until butter starts to brown, 5 to 6 minutes. Reduce heat to medium-low and add pureed corn, pasta, and 1/3 cup pasta water, tossing to coat. Stir in Parmesan and basil until melted and combined. Remove from heat and stir in lemon juice; season with salt and black pepper.

Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.

Notes

This recipe is best with fresh corn (its flavor is unbeatable at the height of summer), but feel free to use drained canned corn or frozen (no need to defrost first) if you must. In that case, you may need more reserved pasta water to replace the starchy sweet "corn milk" you'll get from the fresh cobs, so prepare accordingly.

Nutrition

• Calories: 811
• Total Fat: 23 g
• Saturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 43 mg
• Sodium: 837 mg
• Total Carbohydrate: 120 g
• Dietary Fiber: 10 g
• Total Sugars: 10 g
• Protein: 28 g