Creamy Corn Pasta

1. Cook Pasta

Bring a large pot of salted water to a boil and cook the pasta until it is just one minute shy of al dente. This ensures the pasta will finish cooking perfectly when mixed with the sauce later. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.

2. Prepare Corn Mixture

In a large sauté pan, heat the olive oil over medium heat. Add the scallion whites with a pinch of salt and cook them for about 3 minutes until they soften and become fragrant. Introduce 1/4 cup water, most of the corn (reserving 1/4 cup for later), 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pan. Let this mixture simmer for 3-5 minutes until the corn is almost tender.

3. Blend Corn Mixture

Transfer this corn mixture to a blender and blend until smooth, adding a bit of extra water if needed to achieve a thick but pourable texture. This smooth purée will be the creamy base for your sauce.

4. Cook Remaining Corn

In the same sauté pan, melt the butter over medium heat and add the reserved 1/4 cup of corn. Cook for 1-2 minutes until the corn is tender and the butter begins to brown slightly, enhancing the flavor. Pour the corn purée back into the pan and heat it through for about 30 seconds.

5. Combine Pasta and Sauce

Add the cooked pasta to the skillet along with half of the reserved pasta water. Toss everything together to coat the pasta well. If the sauce is too thick, you can add a bit more pasta water until you reach the desired consistency.

6. Finish and Serve

Stir in the scallion greens, grated Parmesan, torn basil or mint, red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon pepper, and a squeeze of fresh lemon juice. Adjust the seasoning to taste. Transfer the pasta to serving bowls and garnish with extra scallions, herbs, a drizzle of olive oil, and a sprinkle of black pepper. Enjoy your creamy corn pasta immediately, savoring each bite of this delightful and comforting dish.