Fresh Corn Pasta

This meal is quick and simple, with sweet corn taking center stage. This straightforward creamy corn pasta is a weeknight winner since it's made with fresh corn, cream, garlic, and Parmesan.

Ingredients :

• 8 ounces of dried pasta, like conchiglie, farfalle, or rigatoni

• 3 fresh ears of delicious corn

• Olive oil, two tablespoons

• 1 big shallot, chopped finely

• 2 minced garlic cloves

• 3/4 teaspoon kosher salt, plus additional salt to taste and add to the pasta water

• 14 teaspoon of finely ground red pepper, or to taste

• 1/fourth cup dry white wine

• 50 ml of thick cream

• 1/4 cup chopped fresh parsley and 1/2 cup freshly grated Parmesan cheese

• 1 tablespoon of lemon juice, fresh

STEPS :

     1. Prepare the pasta :

Salt the water liberally and bring a big saucepan of water to a boil over high heat. In accordance with the instructions on the package, add the pasta, mix, and cook until al dente. Just before draining the pasta, set aside a cup of the water.

     2. Remove the corn off the cob in the meantime :

Shuck the corn, removing as much of the silks as you can and throwing away the husks.

Place a sizable basin in the sink. Holding the tapering end of a shucked ear of corn firmly against the bottom of the bowl, hold the ear upright. With a large knife, cut the corn kernels from the cob in long strips, working your way toward the bowl's bottom.

Use the same motion to run the back of the knife down the entire ear after all the kernels have been taken out. This will eliminate any remaining creamy fluid from the corn that gives the pasta its distinctive flavor. Continue with the remaining corn ears.

     3. Creating the sauce :

Olive oil should be heated in a sizable skillet over medium heat. When it is hot, add the shallot and sauté for 1 to 2 minutes, or until transparent. In about 30 seconds, add the garlic and heat until fragrant.

Add the corn along with any liquids, along with the red pepper flakes and 1/2 teaspoon of salt. Stir. Add the white wine and boil for 2 minutes, or until the majority of it has cooked off.

Add the cream and simmer, lowering the heat as necessary. 3 minutes of cooking or until thickened.

     4. Complete the sauce, then combine it with the pasta :

A little at a time, while swirling each time to ensure that it melts, add the Parmesan to the sauce. Include the parsley, save a few leaves for garnish. Stir in the lemon juice after adding it.

To the sauce, add the drained pasta and a third cup of the pasta water you saved. When the pasta is completely coated and the sauce is adhering to it, turn the heat up to medium and continue tossing. If more pasta water is required, add it a tablespoon at a time and continue tossing until the mixture has a creamy consistency.

     5. Serve and garnish :

If necessary, add extra salt and red pepper flakes after tasting the pasta. Add the remaining parsley on top before plating or serving. Serve right away.

Although leftovers can last up to three days in an airtight container, fresh pasta is always preferable. Gently reheat in the microwave or a nonstick skillet, loosening the sauce with a drop or two of water or cream.

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