Corn & Parmesan Pasta

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 35 minutes

配料

4 medium ears of corn (yields 21 ounces / 600 grams of corn kernels)

1/2 large yellow onion (3.5 ounces / 100 grams)

4 garlic cloves

Diamond Crystal kosher salt

Extra-virgin olive oil

2 teaspoons freshly ground black pepper (plus more for serving)

1 pound pasta of choice (I prefer linguine for this)

1 cup freshly grated parmesan (4 ounces / 113 grams, plus more for serving)

步骤

Begin with your mise en place. Cut off the kernels from the four ears of corn and set them aside. Halve the remaining cobs and set them aside.

Finely slice the 1/2 yellow onion and 4 garlic cloves and set aside.

Fill a large pot with water, stopping 3 inches from the top. Bring this to a simmer and salt generously with a heaping tablespoon of Diamond Crystal kosher salt. Add in the corn cobs and let simmer for 15-16 minutes while you prepare the rest of the recipe.

Set a large, high-sided sauté pan over medium heat next to the simmering pot of water. Add enough olive oil to coat the surface, about 1/4 cup. Add the onion and cook for 4-5 minutes, allowing it to soften slightly. Add the garlic, black pepper and corn and cook for an additional 9-11 minutes or until the corn has softened, but before it takes on any color.

Remove the corn cobs from the simmering water. Using a ladle, scoop three cups of the corn broth into the sauté pan with the corn.

Keep the pot of water over the heat and increase the heat so that the pot of water reaches a boil. Add the pound of pasta and cook according to package instructions to reach al dente.

Turn off the heat under the sauté pan (this is very important for safety!). Tilt the pan to the side, fully submerge your immersion blender, and blend until the corn is a smooth sauce.

When you're done blending, turn the heat under the sauté pan back to low. Add the parmesan cheese in four batches, letting it melt into the sauce. Taste and season with more salt and pepper as preferred.

When the pasta is finished, scoop it directly into the corn sauce. Add a splash of pasta water to help the sauce cling to the pasta. Mix until creamy.

To serve, scoop the pasta into four bowls and top with more parmesan cheese and black pepper!