Corn Pasta

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Tender, fresh corn kernels and pasta are folded into a Parmesan-flecked sauce, then topped with smoky bacon and savory chives to make this delicious, creamy corn pasta. You'll want to eat it all summer long!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: corn pasta

Servings: servings

Calories: 620kcal

Author: Kasey Schwartz

Equipment

1 Large pot
1 large skillet

Ingredients

8 ounces dry pasta (ziti or medium-sized shells)
1 Tablespoon vegetable oil
6 ounces thick-cut bacon, cut into ½-inch pieces
2-3 ears corn, about 1 ½-2 cups shucked kernels
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
½ cup heavy cream
2 Tablespoons unsalted butter
½ cup finely grated Parmesan cheese
2 Tablespoons fresh chives, minced

Instructions

Bring a large pot of salted water to a boil, then cook the pasta according to the package directions, leaving slightly on the firm side, or al dente. Drain and set aside, reserving ½ cup of the pasta water.
8 ounces dry pasta (ziti or medium-sized shells)
Meanwhile, add the vegetable oil to a large skillet over medium high heat. Once the oil is hot, add the bacon and saute until crispy and browned, about 5 to 6 minutes.
1 Tablespoon vegetable oil, 6 ounces thick-cut bacon, cut into ½-inch pieces
Remove the bacon with a slotted spoon and set aside, then reduce the heat to medium. Add all but ½ cup of the corn kernels, salt, pepper and red pepper flakes. Cook for 5 to 6 minutes until the corn is tender. Add the heavy cream and reserved pasta water. Bring to a simmer, then transfer to a blender or food processor and puree until smooth. Set aside.
2-3 ears corn, about 1 ½-2 cups shucked kernels, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, ½ cup heavy cream
In the same skillet, melt the butter over medium-high heat. Once completely melted, add the remaining ½ cup of corn kernels and cook for 3 to 4 minutes. Add the corn puree, parmesan cheese and drained pasta. Gently mix the pasta into the sauce along with the bacon and cook for 1 to 2 minutes until the sauce starts to cling to the noodles and everything is heated through. Remove to serving bowls and garnish with the fresh chives to serve.
2 Tablespoons unsalted butter, ½ cup finely grated Parmesan cheese, 2 Tablespoons fresh chives, minced

Notes

While not as flavorful, canned corn (drained) can be substituted for fresh, but cooking time will need to be reduced slightly to compensate.

Nutrition