If summer had a flavor, it would be sweet corn. Juicy, golden and practically begging to be tossed into a pot of pasta. That’s why nannies everywhere should bookmark Good Housekeeping’s Creamy Corn Pasta recipe faster than a toddler can say “yummy.”
It’s quick, it’s easy, and with just a few pantry staples, fresh corn, and a little love, you’ve got a dish that screams summer and keeps tiny tummies full.
It is picky-eater approved. It’s yellow. It’s cheesy. It’s pasta. Kids will devour it. You might even get a, “You’re the best nanny ever,” for serving it (or at least a pasta-fueled smile).
So channel your inner chef, grab that corn, and stir up some summer magic. Creamy Corn Pasta: the unofficial sponsor of happy children and even happier caregivers.
You Will Need:
6 Ears Fresh Corn, shucked
12 oz. Orecchiette
1 oz. Romano Cheese, finely grated, plus more for serving
Kosher Salt
2 Scallions, chopped
1/2 cup Basil, plus more for serving
Hot Sauce, optional for serving
What to Do:
1. Bring large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Add orecchiette to same pot and cook per package directions. Reserve 1 cup cooking water, then drain pasta.
2. When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to blender along with Romano cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt; puree until very smooth.
3. Toss pasta with corn puree, adding some reserved pasta water, 1 Tbsp at a time, if pasta seems dry. Fold in reserved corn, scallions, and basil. Serve sprinkled with additional cheese and basil and with hot sauce if desired.
References:
Recipe from Good Housekeeping
Photo by Stephanie Felzenberg
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