Creamy Corn Orecchiette
Fresh corn sautéed with scallions, half blended into a silky cream sauce, then tossed with orecchiette, butter, chili flakes, Parmesan, basil, and lemon. The pasta everyone begs you to bring to the BBQ.
Equipment
- 1 | Sharp knife | for cutting corn
- 1 | Large skillet |
- 1 | Blender |
- 1 | Large pot | for pasta
- 1 | Wooden spoon |
Ingredients
- 4 | ears | fresh corn | kernels cut off
- 4 | | scallions | chopped
- 12 | oz | orecchiette |
- 3 | tbsp | butter |
- 1/2 | tsp | chili flakes |
- 1/2 | cup | grated Parmesan | plus more for serving
- 1 | handful | fresh basil |
- 1 | | lemon | for finishing
- 1 | | salt and pepper | to taste
Instructions
- Cut the kernels from the ears of corn.
- Sauté corn and chopped scallions in a skillet until lightly golden.
- Blend half the corn mixture with a splash of water until smooth and creamy.
- Cook orecchiette in salted water until al dente; reserve pasta water.
- Return remaining corn to the skillet with butter and chili flakes; add the blended cream and simmer.
- Toss in the drained pasta, adding pasta water as needed to coat.
- Stir in Parmesan off the heat; season to taste.
- Serve topped with extra Parmesan, torn basil, and a squeeze of lemon.
- Tip: Save pasta water—it helps create a silky sauce that clings to the orecchiette.