30 minutes
A delightful pasta dish featuring orecchiette with a creamy sauce made from sweet corn, spicy jalapeño, and tangy feta cheese, garnished with fresh basil.
0 lb
tablespoons
Jalapeño Pepper, finely chopped
each
Fresh Corn Kernels
cups
to taste
Feta Cheese, crumbled
0 oz
Basil, torn
cups
Flaky Sea Salt
to taste
1. Boil Pasta
In a large pot, bring well-salted water to a boil. Add orecchiette and cook until just shy of al dente, roughly 10 minutes. Drain, saving 1 cup of the pasta water.
2. Sauté Jalapeño
While pasta is cooking, melt butter in a 12-inch skillet over medium heat. Sauté chopped jalapeño until softened, about 1-2 minutes.
3. Cook Corn
Add corn kernels to the skillet. Cook until they start to brown slightly, around 3-4 minutes. Season with kosher salt to taste.
4. Simmer Sauce
Pour in 1/4 cup of the reserved pasta water. Allow it to simmer and reduce by half, approximately 1-2 minutes.
5. Combine Pasta and Sauce
Toss orecchiette with the sauce in the skillet. Add crumbled feta and another 1/4 cup of pasta water, tossing until the pasta is coated in a glossy sauce. Adjust consistency with more pasta water if necessary.
6. Incorporate Basil
Stir in the torn basil leaves.
Choose fresh, sweet corn when in season and high-quality feta cheese that is creamy and tangy, and if possible, use artisanal or freshly made orecchiette pasta.
Reserve a cup of pasta water before draining to create a silky sauce that clings to the pasta.
After removing the kernels, scrape down the cobs to extract the 'milk' for extra corn flavor and creaminess.
Adjust the quantity of jalapeño according to taste, and balance the heat with the sweetness of the corn and the saltiness of the feta cheese.
Salt your pasta water well and cook the orecchiette al dente to prevent it from becoming mushy.
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