BY KEVIN SEMAGIN
Several years ago, I tried a recipe for pasta with corn, basil, and tomato. It was unique and refreshing and became a summer staple in our house. That recipe, from Milk Street was excellent, and did not need improvement but the technique of using grated corn for the foundation of a sauce was one that begged to be elaborated on.
This recipe comes from some experimentation with grated corn pasta. While the original recipe was light and summery, this is a bit richer and is perfect for cooler months. Try it out when you can still get delicious local corn but there is a crisp breeze teasing the start of Fall.
- 2 tbsp salted butter, divided
- Diamond kosher salt
- 4 large ears corn
- 12 oz cavatappi, rotini, or other short pasta
- 1 medium yellow onion, diced
- 3 oz Romano cheese, grated
- 3 oz Feta Cheese, crumbled
- 1 c packed fresh basil, roughly chopped
Corn Sludge
- 4 large ears corn
Using a box grater, grate all 4 corn cobs into a bowl. Reserve cobs and set aside corn mush.
- 1 tsp salt
- 4 reserved corn cobs
- 12 oz short, curly pasta
Sauce it up
- 2 tbsp butter, divided
- 1 medium onion, diced
- Reserved corn sludge
- 1/2 tsp salt
- Reserved 2 c pasta water
- 3 oz grated Romano cheese
- 3 oz feta cheese, crumbled
- 1 packed c fresh basil leaves, lightly chopped
Meanwhile, set a large 12 inch skillet over medium heat. Add 1 tablespoon of butter and allow to melt. Add diced onion and stir occasionally until the onion is translucent, about 3 minutes. Add corn sludge, including any liquid, and ½ teaspoon salt and cook for 1 minutes stirring occasionally.
Add the reserved 2 cups of pasta water and stir over medium heat for about 5 minutes - Until the mixture has thickened but there is still a touch of liquid. Add all of the cheese, stirring constantly for another minute until the sauce appears creamy. Add 1 tablespoon of butter and stir. Add the basil and the pasta and mix well.
Serve and enjoy