The ingredients in this summery pasta dish are few, so fresh corn and ripe tomatoes are key. To create a creamy sauce without cream, we grate the corn kernels from the cobs. To reinforce the corn flavor, we boil the cobs in the water that is later used to cook the pasta. Using a minimal amount of water—just 2½ quarts—means the flavors and starches are concentrated in the liquid, and we put some of this liquid to good use in the sauce. Yellow corn gave the dish a golden hue, but white corn worked, too. Whichever you use, make sure to remove as much of the silk as possible before grating. Short, sauce-catching pasta shapes are best here—if you can’t find campanelle (a frilly, trumpet-like shape), look for penne rigate, fusilli or farfalle.
Notes
- Don't fear the habañero chili in this dish. It does add a little heat (seeding the chili removes much of its burn), but it's here mostly because its fruity notes are a nice complement to the corn, tomatoes, and basil.
Ingredients
- 1 pint grape tomatoes - or cherry, halved
- Kosher salt
- ground black pepper
- 4 ears corn - husked
- 4 tablespoons salted butter - ½ stick, cut into 4 pieces, divided
- 2 medium shallots - minced
- 1 habanero chili - stemmed, seeded and minced
- 12 ounces campanelle - or other short pasta
- 1 cup fresh basil - chopped
Instructions
Prepare the tomatoes and corn:
- In a small bowl, stir together the tomatoes and ½ teaspoon salt; set aside.
- Set a box grater in a large bowl or pie plate. Using the grater's large holes, grate the corn down to the cobs; reserve the cobs.
Boil the corn cobs:
- In a large pot, bring 2½ quarts water to a boil.
- Add the corn cobs and 1 tablespoon salt, reduce to medium and cook, covered, for 10 minutes.
- Using tongs, remove and discard the cobs, then remove the pot from the heat.
Cook the aromatics and make the sauce:
- In a 12-inch nonstick skillet over medium, melt 2 tablespoons of butter.
- Add the grated corn, shallots, chili, and 1 teaspoon salt.
- Cook, stirring until the shallots have softened, about 5 minutes.
- Stir in 1½ cups of the cooking water.
- Cook over medium-low, uncovered, and stirring occasionally until slightly thickened (a spatula should leave a brief trail when drawn through the mixture), 10 to 15 minutes.
Cook the pasta:
- Meanwhile, return the remaining corn-infused water to a boil.
- Add the pasta and cook, stirring occasionally, until al dense.
- Reserve 1 cup of the cooking water, then drain the pasta.
- Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated and the sauce is creamy, about 2 minutes.
- If needed, add the reserved cooking water 2 tablespoons at a time to reach proper consistency.
Finish and serve:
- Off heat, add the remaining 2 tablespoons butter, the tomatoes with their juices and the basil, then toss until the butter has melted.
- Taste and season with salt and pepper.
Nutrition
Calories: 450kcalCarbohydrates: 71gProtein: 13gFat: 13gSaturated Fat: 7gCholesterol: 30mgSodium: 694mgPotassium: 529mgFiber: 5gSugar: 7gVitamin A: 1676IUVitamin C: 22mgCalcium: 48mgIron: 2mg