This decadent pasta with fresh corn is spicy, smoky, and incredibly rich perfect for a late summer or early fall dinner to enjoy outside with family and friends.
RELATED: Chicken Alfredo Pizza | Learn Recipe 2023
TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●1 pound dry linguine
●6 ears fresh corn, shucked
●3 tablespoons olive oil
●2 shallots, thinly sliced
●2 cloves garlic, thinly sliced
●1/2 teaspoon sea salt
●1 to 3 chipotle pepper in adobo, roughly chopped, to taste (see recipe note)
●1/4 cup adobo sauce from the canned chipotle peppers
●1 cup heavy cream
●3/4 cup shredded smoked white cheddar cheese
●1/2 tablespoon sugar, optional
●1/2 cup halved grape or cherry tomatoes, for garnish (optional)
●Roughly chopped cilantro leaves, for garnish (optional)
Method
1.Cook the linguine:
Bring a large pot (about 4 quarts) of salted water to a boil over high heat. Cook linguine according to the package instructions until al dente. Save 1 cup of the pasta cooking water and set aside. Then drain the pasta in a colander and return it to the pot.
2.Meanwhile, prepare the corn:
In a large bowl, stand the corn vertically and use a small sharp knife to cut downward to remove the kernels off the corn. Using the back of the knife, scrape the cob downward to scrape off any liquid. Discard the cob and set the corn aside.
3.Cook the shallots and garlic:
In a large nonstick skillet over medium-high heat, heat the olive oil. Add the shallots and garlic, and cook for about 2 minutes, stirring constantly with a wooden spoon, until translucent.
4.Add the corn:
Stir in the corn (including the liquid you scraped from the cobs) and salt. Cook for 4 to 5 minutes, until the corn becomes tender, scraping the bottom of the skillet often so that it doesn’t burn. Turn the heat off.
5.Blend the corn:
Scoop out 1 cup cooked corn and set aside. Scrape the remaining into a blender with the adobo peppers, adobo sauce, and 1/2 cup of the reserved pasta cooking water. Blend on medium-high until somewhat smooth with a little texture, 30 to 45 seconds.
6.Finish the sauce:
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. Add a few tablespoons of the reserved pasta water to loosen if it thickens too much.
7.Toss the pasta with the sauce and cheese, then serve:
Add the sauce and cheese to the cooked linguine in the pot. Toss to coat, adding as much of the remaining pasta cooking water as needed to smooth out the sauce. 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.