Corn Pasta

Yield: 4

Author: Sistersnacking

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Corn Pasta

We are obsessed with summer corn and love combining it with pasta for a super hearty meal - this is like a mix between cacio e pepe meets creamed corn and we're here for it.

Ingredients

• 4 ears of corn, cut off the cob, divided in half
• 1 small onion, diced
• 3 cloves garlic, minced
• A lot of parmesan, maybe 3-4 cups grated (freshly grate this yourself)
• 1/4 cup olive oil
• 1 tbsp butter
• 1/4 cup water
• Juice and zest of 1/2 lemon
• 1/4 cup water, plus a little extra
• 1 lb pasta, we used fusilli
• 1/4 - 1/2 cup pasta water
• 1/4 cup chopped fresh basil
• Salt & Pepper

Instructions

1. Start by sauteing your onions and garlic in olive oil and butter until translucent
2. Add 1/2 of the corn and soften with 1/4 cup of water, use the back of your wooden spoon and crush the corn to release the juices - do this for 5 minutes
3. Add your lemon zest to the mixture and cook the pasta in salted water, reserving around 1/4 to 1/2 a cup of pasta water
4. Once your pasta is cooked add to the corn mixture and mix 3 cups of grated parm in a bowl with 1/4 of your pasta water to form a paste
5. Turn off the heat- add the paste, lemon juice, basil, salt & pepper and slowly add more grated parm and pasta water as needed to create a glossy sauce
6. Plate and top with more basil, parmesan, olive oil, and lots of cracked pepper