Spicy Corn Linguine
It’s hard to escape fresh sweet corn in the summer, especially in the Midwest. Although, I honestly don’t know why you’d want to. Crisp, refreshing and perfectly sweet, I’m trying to enjoy as much as I can before the season turns.
Last week, BL reminded me that fresh corn was indeed his favorite vegetable and could I please make an effort to pick up some every time I’m at the store. What’s that saying? You can take the boy out of Wisconsin, but BL has quickly turned to his midwestern roots now that we are in St. Louis.
While I’m a stickler for organic soy to reduce intake of GMO’s, I tend to let it slide when picking out fresh corn. I don’t know why my brain makes this pardon, but it does. However, it is possible to find organic and therefore GMO-free corn, though it sometimes takes a special effort. Occasionally the stores around here will feature some and when they do, I stock up. No such thing as too much corn, I say.
This recipe came out of a desire for pasta and to please BL’s corn-loving palate. To this day, one of my favorite recipes is still my zucchini & corn gnocchi that I feature in my cookbook, and the sauce is a rift on that.
Fresh kernels sauteed in a bit of butter along with spicy peppers and shallots. The corn almost melts into the butter, creating a creamy sauce that’s perfect for tossing with fresh pasta.
I call for fresh pasta here and I think it really makes the dish. While dried pasta is less expensive and easier to find, there’s something really delicate and lovely about subbing in fresh pasta every now and then. You can typically find it in the refrigerated section of the grocery store, near the produce or deli. Or, if you’re lucky enough, stumble into an Italian deli or speciality grocery store for their house-made pasta.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Spicy Corn Linguine
Equipment
Ingredients
- 12 ounces fresh pasta, see notes
- 2 tablespoons unsalted butter
- 1 large shallot, chopped
- 2 garlic cloves, minced
- 2 ears fresh corn, kernels removed
- 1-2 spicy peppers, like red fresno, jalapeños or thai chilis
- 2 tablespoons cream cheese
- 1/2 cup torn basil leaves, plus more for garnish
- 2 tablespoons parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.Â
- Heat butter in a large skillet over medium heat. Let melt completely, browning just slightly, about 3-4 minutes. Â
- Add the corn kernels, garlic and peppers and let cook until just softened.Â
- When the water is boiling, cook the pasta until just al dente according to package directions. Drain the pasta, reserving 1 cup pasta water (don’t skip this step, it won’t work with plain water).Â
- Add the pasta to the skillet and turn off heat. Stir in the cream cheese and 2 tablespoons pasta water. Toss pasta continuously until cream cheese is completely melted into the sauce, adding pasta water 1 tablespoon at a time as needed. (I ended up using about 1/4 cup total pasta water)Â
- Stir in parmesan cheese and basil leaves. Taste for salt and pepper, season as needed, and serve immediately.Â
Notes
- Since this sauce is so incredibly light, I think it tastes best with fresh pasta. Find it in the refrigerated section of the grocery store, near the produce.Â