25 minutes
A spicy and fresh pasta dish featuring orecchiette, corn, jalapeño, feta cheese, and basil.
0 lb
tablespoons
Jalapeño, finely chopped
each
Fresh Corn Kernels
cups
to taste
Feta Cheese, crumbled
0 oz
Basil, torn
cups
1. Cook Pasta
Begin your culinary journey by setting a large pot of well-salted water to boil. As the bubbles dance and roll, introduce 1 pound of orecchiette to the water, stirring occasionally to prevent sticking. Cook until just shy of al dente, around 10 minutes. Drain the pasta, saving a cup of the pasta water for the sauce.
2. Prepare Sauce
In a 12-inch skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the finely chopped jalapeño and let it soften for about 1 to 2 minutes. Then, add the fresh corn kernels and brown for 3 to 4 minutes, stirring occasionally. Season with kosher salt and add about 1/4 cup of the reserved pasta water, simmering and reducing by half.
3. Combine Pasta and Sauce
Add the cooked orecchiette to the skillet, stirring to combine with the sauce. If necessary, add more pasta water to reach the desired consistency.
4. Add Feta and Basil
Fold in 8 ounces of crumbled feta cheese and 1/2 cup of torn basil leaves, allowing the cheese to slightly melt and the basil to wilt into the pasta.
5. Serve
Serve the dish in bowls, optionally garnishing with additional basil leaves and a sprinkle of flaky salt.
Use the freshest corn available, preferably in season, fresh basil, good-quality feta cheese, and organic jalapeños for cleaner flavors.
Cook to al dente and salt your pasta water generously; it should taste like the sea.
Add fresh basil at the end and finish with a drizzle of good-quality olive oil and a squeeze of fresh lemon juice.
Reserve some pasta water to build a light sauce that helps bind the pasta, corn, and jalapeños together.
Lightly toast it in a dry skillet or with a little olive oil to caramelize the natural sugars and enhance its sweetness.
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