Sweet Corn Pasta Recipe

Cook pasta

Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until just shy of al dente (follow package for timing and subtract about 1–2 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare corn

If using fresh corn, stand each ear upright and cut kernels off the cob with a sharp knife. Reserve any milky liquid from the cob. If using frozen, ensure kernels are thawed and drained.

Char and peel poblano

Heat a gas burner or a cast-iron skillet until very hot. Char the poblano on all sides until blackened and blistered, about 6–8 minutes total, rotating with tongs. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. Peel off skins, remove seeds and stems, and chop the flesh into 1/4-inch pieces.

Brown butter

In a medium skillet over medium heat, melt 6 tablespoons unsalted butter. Continue cooking, swirling frequently, until the butter foams and the milk solids turn golden-brown and smell nutty, about 3–5 minutes. Watch carefully to avoid burning. Remove from heat and keep warm.

Sauté aromatics & corn

In a separate large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the corn kernels and cook, stirring, until they begin to color and release juices, about 3–5 minutes. Pour in 1 cup of broth and bring to a simmer; cook 2–3 minutes to reduce slightly.

Make corn sauce

Carefully transfer about 1 to 1 1/2 cups of the corn + broth mixture to a blender or use an immersion blender in the pan and puree until mostly smooth but still slightly textured. Return the blended sauce to the sauté pan. Stir in the heavy cream and bring to a gentle simmer to thicken slightly, 2 minutes. Adjust seasoning with 1/2 to 1 teaspoon salt and 1/4 teaspoon pepper (use amounts in ingredients as starting point).

Combine pasta and sauce

Add drained pasta to the corn cream in the sauté pan. Toss over medium-low heat, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce. Stir in the chopped roasted poblano, browned butter (including any browned bits), grated Parmesan, and lemon juice. Toss until the pasta is evenly coated and the cheese has melted, about 1–2 minutes. Taste and adjust salt and pepper.

Finish with herbs & serve

Remove from heat and fold in the sliced basil. Plate the pasta into appetizer portions (see servings). Sprinkle with extra Parmesan, toasted pine nuts or nuts if using, and microgreens or extra basil leaves. Serve warm.