AUTHENTIC SUMMER/FALL PASTA WITH CORN

 This creamy pasta recipe is simple, using sweet corn and lots of salty parmesan cheese.  It’s ideal for late Summer or Fall when corn on the cob is most plentiful. It’s creamy and dreamy and has a similar inspiration to cacio e pepe.  Few ingredients and prepared in 20 minutes.  Try it, something different!

INGREDIENTS:  Serves 4 people

o  4 ears of corn

o  1 medium yellow onion

o  4 garlic cloves

o  Salt & pepper

o  Extra virgin olive oil

o  4 oz of parmesan cheese

o  1lb of pasta – I used fresh fettuccini

INSTRUCTIONS:

1.     Cut off the kernels from the ears of corn.

2.     Slice the onion and garlic into small pieces

3.     Cut the corn cobs in half and simmer for about 15 minutes in a pot of water.  Add salt

4.     Saute over medium heat the evo, onion and garlic for about 4-5 minutes.  Don’t let it get brown.

5.     Add the black pepper and corn kernels for another 9 minutes or until the corn has softened.

6.     Remove and discard the corn cobs from the water.  Scoop out three ladles of the water and put 2 in the saute pan with the corn

7.     Boil the water and throw in the pasta.  Cook al dente.

8.     Blend the corn mixture using an immersion blender or a regular blender until the corn sauce is smooth.

9.     Return to saute pan, put on low heat and add parmesan cheese slowly while stirring.  Optional – I added sliced grape tomatoes and fresh basil for some color and Summer flare

10. Strain the pasta and scoop into the saute pan with the sauce

11. Add pasta water which helps the sauce cling to the pasta

12. Plate the pasta.  I saved some of the unblended corn kernels to top the pasta dish with freshly grated parmesan cheese, basil leaves and black pepper.