Time 30m Yield 3 to 4 servings Number Of Ingredients 11 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.
Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside. In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool. In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
Yield serves 4 as a side Number Of Ingredients 10 Steps:
Bring a large pot of water to a boil. Season with a big pinch of salt then add pasta and cook until al dente. DO NOT DRAIN. Carefully use a glass measuring dish or measuring cup to scoop out ~2 cups pasta cooking water and set aside. While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add cauliflower and shallot, season with salt and pepper, then saute until the cauliflower begins to turn golden brown, 5 minutes. Turn heat down to medium then add sweet corn and garlic, season with more salt and pepper, and then saute until sweet corn is slightly tender, 5 more minutes. Add basil and a small squeeze of lemon juice (you can always add more later) then stir to combine. If pasta is not done cooking at this point, turn heat down to low. Once pasta is al dente, and you’ve scooped out the pasta cooking water, use tongs to transfer pasta into skillet then toss to combine. Add parmesan cheese and 1 cup reserved pasta cooking water then simmer while stirring until a light and creamy sauce has been formed. Add more pasta cooking water if needed to achieve a light sauce - sauce will thicken as it cools. Taste then add more salt and/or fresh lemon juice, and then serve.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of well-salted water to a boil. Cook Pasta (12 ounce) until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water. Meanwhile, heat Unsalted Butter (1 tablespoon) in large sauté pan over medium heat; add Scallion (1 bunch) and a pinch of Kosher Salt (to taste) and cook until soft, for 3 minutes. Add 1/4 cup of reserved pasta cooking liquid-dip a measuring cup into the pot if the pasta is still boiling-and all but 1/4 cup of Corn (2 ear); simmer until corn is heated through and almost tender, for 3 to 5 minutes. Season with Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste), transfer to a blender (or food processor), 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 Unsalted Butter (6 tablespoon) and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors. Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for a minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Grated Parmesan Cheese (1/2 cup), Fresh Basil (1/3 cup), the Crushed Red Pepper Flakes (1 pinch), and Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Sprinkle with Lemon Juice (to taste) and add more salt if necessary. Transfer pasta to bowls and crack Freshly Ground Black Pepper (to taste) over the top.
Yield Makes 6 to 8 servings Number Of Ingredients 8 Steps:
Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crème fraîche.) Transfer pulp to a blender and purée with 2 tablespoons crème fraîche until smooth. Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn purée, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions. As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute. Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through. Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.
