CORN PASTA RECIPE RECIPES

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CREAMY CORN PASTA WITH BASIL RECIPE - NYT COOKING



Creamy Corn Pasta With Basil Recipe - NYT Cooking image

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.

Provided by Melissa Clark

Total Time 30 minutes

Yield 3 to 4 servings

Number Of Ingredients 11

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed

Steps:

  • Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
  • Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
  • Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
  • Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Nutrition Facts : @context http//schema.org, Calories 549, UnsaturatedFatContent 8 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 5 grams, ProteinContent 19 grams, SaturatedFatContent 9 grams, SodiumContent 498 milligrams, SugarContent 8 grams, TransFatContent 0 grams

CORN AND SAUSAGE PASTA RECIPE | BON APPéTIT



Corn and Sausage Pasta Recipe | Bon Appétit image

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Provided by Chris Morocco

Yield 4 Servings

Number Of Ingredients 11

12 oz. rigatoni, spaghetti, or any pasta you have on hand
Kosher salt
¼ cup extra-virgin olive oil
1 lb. sweet Italian sausage, casings removed
6 garlic cloves, thinly sliced
2 sprigs basil, plus 1 cup leaves for serving
½ tsp. Aleppo-style pepper or other mild red pepper flakes
2 cups fresh corn kernels (from about 2 ears)
4 Tbsp. unsalted butter, cut into pieces
2 oz. Parmesan, coarsely grated, plus more for serving
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking liquid.
  • Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
  • Reduce heat to medium and cook garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes. Add basil sprigs and Aleppo-style pepper; cook, stirring, until basil is wilted, about 1 minute.
  • Add corn and ½ cup water to pot and cook, stirring often, until corn is mostly tender, about 3 minutes. Stir in pasta and 1 cup pasta cooking liquid. Then add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
  • Add 2 oz. Parmesan in several additions, stirring after each addition until sauce is smooth. Return sausage to pot and cook, adding a splash or two more of cooking liquid if needed to loosen sauce, until flavors meld, about 1 minute. Taste and season with salt and pepper.
  • Divide pasta among shallow bowls; top with basil leaves and more Parmesan.

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  • Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
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Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.
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Calories 162 calories per serving
  • 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
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CORN CHOWDER RECIPE | FOOD & WINE
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best. Pureeing some of the corn kernels to stir into the simmering soup helps thicken it while deepening the corn flavor.More Chowder Soup RecipesMore Easy Corn Recipes
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Reviews 4.5
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Calories 339 calories per serving
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CREAMY CORN PASTA WITH BASIL RECIPE - NYT COOKING
There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.
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Reviews 5
Total Time 30 minutes
Calories 549 per serving
  • Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
See details


CORN AND SAUSAGE PASTA RECIPE | BON APPéTIT
As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.
From bonappetit.com
Reviews 4.7
  • Divide pasta among shallow bowls; top with basil leaves and more Parmesan.
See details


KETTLE CORN RECIPE | ALLRECIPES
Take a trip to the county fair with a bowl of old-fashioned Kettle Corn. Your family will never want plain popcorn again! If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn.
From allrecipes.com
Reviews 4.6
Total Time 20 minutes
Category Appetizers and Snacks, Snacks, Popcorn Recipes
Calories 209.3 calories per serving
  • Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
See details


CORN TORTILLAS RECIPE | ALLRECIPES
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
From allrecipes.com
Reviews 4.4
Total Time 1 hours 5 minutes
Category Bread, Quick Bread Recipes, Tortilla Recipes
Calories 145.6 calories per serving
  • Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
See details


CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES
Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 162 calories per serving
  • 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
See details


CORN CHOWDER RECIPE | FOOD & WINE
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best. Pureeing some of the corn kernels to stir into the simmering soup helps thicken it while deepening the corn flavor.More Chowder Soup RecipesMore Easy Corn Recipes
From foodandwine.com
Reviews 5
Total Time 40 minutes
Category Corn Chowder
  • In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
See details


BLACK BEAN & CORN QUINOA RECIPE: HOW TO MAKE IT
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 375 calories per serving
  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
See details


HAMBURGER CORN BREAD CASSEROLE RECIPE: HOW TO MAKE IT
Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 339 calories per serving
  • Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting.
See details


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