Simply Recipes / Wanda Abraham
The time of year when summer meets fall is my absolute favorite.
This creamed corn linguine takes me back to one of those late summer early fall evenings.
I like cherry tomatoes, cilantro, basil, or even crumbled bacon bits as toppings.
Simply Recipes / Wanda Abraham
Any color of corn will do.
Allegedly, white and yellow corn taste the same.
So, use whichever corn looks the best at the farmers market or grocery store.
Simply Recipes / Wanda Abraham
Pick corn that is firm to the touch and bright in color.
Steer clear of corn that looks like it’s shriveled or browning.
Using a small sharp knife, cut downward to remove the kernels off the cob.
Simply Recipes / Wanda Abraham
Dont skip this step!
This is an opportunity to get all of the sweet, flavorful juices from the cob.
Cook linguine according to the package instructions until al dente.
Simply Recipes / Wanda Abraham
Save 1 cup of the pasta cooking water and set aside.
Then drain the pasta in a colander and return it to the pot.
Using the back of the knife, scrape the cob downward to scrape off any liquid.
Simply Recipes / Wanda Abraham
Discard the cob and set the corn aside.
In a large nonstick skillet over medium-high heat, heat the olive oil.
Stir in the corn (including the liquid you scraped from the cobs) and salt.
Simply Recipes / Wanda Abraham
Turn the heat off.
Scoop out 1 cup cooked corn and set aside.
Blend on medium-high until somewhat smooth with a little texture, 30 to 45 seconds.
Simply Recipes / Wanda Abraham
Return the blended corn and reserved whole corn kernels to the skillet.
Add the cream and bring to a simmer.
Cook, stirring occasionally, until thickened, about 5 minutes.
Simply Recipes / Wanda Abraham
Add a few tablespoons of the reserved pasta water to loosen if it thickens too much.
Add the sauce and cheese to the cooked linguine in the pot.
Taste and adjust the seasonings, adding the optional sugar, if you like.
To serve, garnish it with the tomatoes and cilantro, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I do not recommend freezing leftovers.
The pasta will get mushy.
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