Ingredients
- 1 lb pasta (such as fettuccine or linguine)
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 1/4 cup fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional)
Instructions
-
Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
-
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
-
Add corn kernels to the skillet and cook for 3-4 minutes until tender.
-
Transfer half of the corn mixture to a blender. Add 1/4 cup of the reserved pasta water and blend until smooth.
-
Return the blended corn to the skillet with the remaining corn. Add heavy cream and bring to a simmer.
-
Add the cooked pasta to the skillet, along with the butter and Parmesan cheese. Toss everything together, adding more pasta water as needed to create a silky sauce.
-
Stir in torn basil leaves and season with salt and black pepper to taste.
-
Serve hot, garnished with additional Parmesan cheese, basil, and a sprinkle of red pepper flakes if desired.
Twirl your fork into this luscious creamy corn pasta and let the sweet essence of summer dance on your palate – a comforting dish that marries the sunny brightness of fresh corn with the indulgent richness of cream and cheese, creating a pasta experience that’s both familiar and excitingly new!
