Creamy Corn Pasta with Basil
It’s that time of year again! Fresh corn is showing up everywhere and it’s time to figure out what to do with it all. This recipe is a great use of summer corn & something different. If you live somewhere where corn grows (we don’t anymore) give it a shot with fresh corn cut right from a freshly shucked ear. It was great with frozen so I can only imagine fresh corn would elevate the flavors in this simple dish. If you’re short on time, go the frozen route, either way you’ll have a winner!
This recipe was originally posted by the New York Times. I love their recipe series & especially Mark Bittman’s posts. I was short on time when I made this so I took a few shortcuts and the results were still fantastic! It kept well too. We ate it for 3 nights throughout the week. It might have been even better the next day as many pasta dishes are.
Creamy Corn Pasta With Basil
http://cooking.nytimes.com/recipes/1018212-creamy-corn-pasta-with-basil
Things I changed:
- I cooked all of the scallions alongside the corn in the skillet. I also started by sauteing garlic in olive oil because why not.
- I skipped the lemon juice – we didn’t have any & I don’t think the dish suffered
- Before I put the corn mixture in the food processor I added a little splash of half n’ half to add a little more creaminess
- I scooped out half a cup of the mixture before putting the rest in the food processor
- I put the the basil in the food processor with everything else, I just didn’t feel like chopping it and it added a great dimension to the sauce
- I added more red pepper than the recipe call for
- I cooked the corn in a little water and didn’t add any additional pasta water. Once the pasta was done, I just mixed it all together and topped it with cheese.
I’ll definitely make this again! Enjoy!
