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.
Course Main Course
Cuisine American
Keyword corn pasta
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Meg's Everyday Indulgence
Ingredients
8oz.dried spaghetti or fettuccine
3 to 4earssweet corn
3Tbsp.butter
1 1/2tsp.minced garlic
1/2tsp.kosher salt
3/4tsp.dried thyme
3/4cuphalf and half
1/2cupshredded parmesan cheese
1/4 to 1/2tsp.red pepper flakes
Instructions
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.