Categories: Pasta
Ingredients
- 3 earns corn, shucked
- 2 tbsp olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, finely chopped
- Salt and pepper
- 1 bunch scallions
- 1 large jalapeno
- Olive oil cooking spray
- 3 tbsp butter
- Zest of 1 lemon and juice of 1/2 lemon
- 2 tbsp fresh thyme
- 1 lb. egg tagliatelle or pappardelle
- Handful each of fresh parsley and mint leaves, chopped
- Ricotta salata or Pecorino Romano, freshly grated, for serving
Directions
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Bring a large pot of water to a boil for the pasta.
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Heat a cast-iron skillet or grill over high.
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Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl.
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In a large skillet, heat the oil over medium-high. Add the shallots, garlic, and 2/3 of the corn; season with salt and pepper. Cook, stirring often, until tender, about 3 minutes. Transfer to a blender or food processor. Puree until smooth.
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Spray the scallions and chile with cooking spray. Cook in the cast-iron or grill until charred all over, 3-4 minutes. Chop.
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In the large skillet, melt the butter over medium heat. Add the remaining corn. Cook, stirring often, until lightly browned, about 3 minutes; season. Stir in the lemon zest and juice and thyme. Add the corn puree. Bring to a bubble. Add the scallions and chile. Reduce heat to a simmer. Cook, stirring often, until the sauce is reduced slightly, 8-10 minutes.
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Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Add about 1 cup of the cooking water to the sauce, then drain the pasta. Add the pasta to the sauce. Toss until coated; season. Divide among 4 shallow bowls. Top with the herbs and ricotta salata.