Sweet Corn Pasta
Put all the delicious in season sweet corn to use in this Sweet Corn Pasta. This fun play on alfredo sauce is sure to please the whole family.
Servings 4 servings
- 8 oz. dried spaghetti or fettuccine
- 3 to 4 ears sweet corn
- 3 Tbsp. butter
- 1 1/2 tsp. minced garlic
- 1/2 tsp. kosher salt
- 3/4 tsp. dried thyme
- 3/4 cup half and half
- 1/2 cup shredded parmesan cheese
- 1/4 to 1/2 tsp. red pepper flakes
Bring a large pot of salted water to a boil. Cook pasta 1 minute less than the directions on the box.
Meanwhile, prepare the sauce. Cut the corn off the cob, you will need 2 1/2 to 3 cups of corn. Heat a large skillet over medium heat. Add the butter. Once melted, add corn, garlic, kosher salt and dried thyme. Saute for about 10 minutes, until softened and slightly golden.
Remove half of the corn mixture (you can eyeball this) to a food processor or blender. Add the half and half and blend until almost smooth. It won't get completely smooth.
Add half and half mixture back to the skillet and bring to a simmer. Cook until slightly thickened, about 3 to 5 minutes. Remove from heat and stir in parmesan cheese and red pepper flakes. Toss with the cooked pasta and serve.