Sweet corn is front and center in this quick and easy recipe.
Simply Recipes / Ciara Kehoe
When summertime hits, I cannot get enough fresh corn.
Sweet, juicy, with a satisfying crunch, sweet corn simply cant be beat.
Simply Recipes / Ciara Kehoe
This creamy pasta keeps fresh sweet corn front and center where it belongs.
Ready in under 30 minutes, its an excellent summertime main course.
The rounded pan will catch most of the kernels.
Simply Recipes / Ciara Kehoe
My bundt pan is often out of reach, so I use a lazier method.
Orecchiette and penne are also good choices.
If you have fresh orhomemade pastalike pappardelle, by all means use it.
Simply Recipes / Ciara Kehoe
you could even use the creamy corn sauce to top cheese ravioli.
Add the pasta, stir, and cook until al dente according to the package directions.
Reserve a cup of pasta water just before draining.
Simply Recipes / Ciara Kehoe
Shuck the corn, discarding the husks and removing as much of the silks as possible.
Set a large, shallow bowl in the sink.
This will remove any creamy juice left behind on the cob which gives the pasta lots of flavor.
Simply Recipes / Ciara Kehoe
Repeat with the remaining ears of corn.
In a large skillet, heat the olive oil over medium heat.
Once hot, add the shallot and saute until translucent, 1 to 2 minutes.
Simply Recipes / Ciara Kehoe
Add the garlic and cook until fragrant, about 30 seconds.
Add the corn and their juices, 1/2 teaspoon salt, and the red pepper flakes.
Add the white wine and simmer until most of it has cooked off, about 2 minutes.
Simply Recipes / Ciara Kehoe
Add the cream and bring to a low simmer, reducing the heat as needed.
Cook until thickened, about 3 minutes.
Add the Parmesan to the sauce a little at a time, stirring each time to ensure it melts.
Simply Recipes / Ciara Kehoe
Add the parsley, reserving a small handful for garnish.
Add the lemon juice and stir to combine.
Add the drained pasta and 1/3 cup of reserved pasta water to the sauce.
Simply Recipes / Ciara Kehoe
Taste the pasta, adding more salt and red pepper flakes, if needed.
Spoon onto plates or into bowls and top with the remaining parsley.
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
