It is the fresh corn in the form of kernels and corn puree that make up the lion part of this pasta. This Fresh Corn Orecchiette pasta dish is flavorful, creamy, lots of texture and summery. Oh yeah, fast and simple as well.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pasta – obviously! I’ve chosen Orecchiette pasta; that shape holds the kernels nicely
- Corn on the cob
- Scallions
- Parsley
- Parmigiano Reggiano – grated or shaved
How to Make Fresh Corn Orecchiette
- Step 1 – Boil water and salt in a pan (large enough to hold to ears of corn). Add the ears and cook for about 10 minutes. Take the ears out of the water and allow to cool. Remove the kernels from the corn.
- Step 2 – Add the pasta to the hot ‘corn water’ and cook the pasta according to the directions on the packaging.
- Step 3 – Melt the butter in a skillet and add the scallions and the corn. Cook for a few minutes to soften the scallions. Transfer most of the scallion/corn mixture into a blender and pulse until you have a saucy substance. Add pasta water if needed to thin out the puree/sauce. I recently bought a blender and now I am trying all sorts of ways to use this small appliance. So, making a puree or sauce from corn came to mind. That’s what I tried and low and behold it worked; I shouldn’t be too surprised I guess, corn is a grain; it has binding properties. I didn’t blend all the corn as biting into a juicy kernel is half the fun of eating corn.
- Step 4 – Drain the pasta and transfer back in to the pan, add the corn puree as well as the reserved kernels.
- Step 5 – Add grated Parmesan cheese and finely chopped parsley.
- Step 6 – Season with salt and pepper to taste and enjoy.
Other Corn Recipes to Try
Fresh Corn Orecchiette
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Ingredients
- 2 ears sweet corn, shucked
- 4 ounces pasta, orecchiette or other small pasta
- 1 tablespoon butter
- 3-4 scallions, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons Parmigiano Reggiano, grated
- salt and pepper
Instructions
- Boil water and salt in a pan (large enough to hold to ears of corn). Add the ears and cook for about 10 minutes.
- Take the ears out of the water and allow to cool
- Add the pasta to the hot 'corn water' and cook the pasta according to the directions on the packaging.
- Remove the kernels from the corn.
- Melt the butter in a skillet and add the scallions and the corn. Cook for a few minutes to soften the scallions.
- Transfer most of the scallion/corn mixture into a blender and pulse until you have a sausy substance. Add pasta water if needed to thin out the puree/sauce.
- Drain the pasta and transfer back in to the pan, add the corn puree as well as the reserved kernels.
- Mix with grated Parmesan cheese and finely chopped parsley.
- Add salt and pepper to taste and enjoy.
Nutrition
Calories: 365kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 147mg | Fiber: 4g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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