30 minutes
A delightful blend of orecchiette pasta with the sweetness of corn, the tang of feta, and a hint of heat from jalapeño.
0 lb
Unsalted Butter, melted
tablespoons
Jalapeño, finely chopped
each
Corn Kernels, from shucked ears
0 ears
Feta Cheese, crumbled
0 oz
Basil, torn
cups
to taste
1. Cook Pasta
Set a large pot of water on high heat. Once boiling, add a generous pinch of kosher salt and introduce the orecchiette pasta. Cook for about 10 minutes until al dente. Save a cup of pasta water before draining.
2. Melt Butter and Sauté Jalapeño
In a 12-inch skillet, melt the unsalted butter over medium heat. Add the finely chopped jalapeño and cook for 1 to 2 minutes, until softened.
3. Cook Corn
Add the corn kernels to the skillet, season with a pinch of kosher salt, and cook for 3 to 4 minutes until brown spots appear. Pour in 1/4 cup of the reserved pasta water and reduce by half.
4. Combine Pasta and Sauce
Fold the cooked pasta into the skillet with the corn and jalapeño mixture. Crumble in the feta cheese and add additional pasta water as needed to achieve a glossy mixture.
5. Finish with Basil
Stir in the torn basil leaves and transfer the pasta to a serving bowl. Optionally, sprinkle with flaky salt to taste.
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