Creamed Corn & Habanero Pasta
Serving Size: 2-3
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Total Time: 50 Minutes
Ingredients:
1/2 lb. Pappardelle's Extreme Habanero Radiatore
10 ears fresh yellow corn
2 Tbsp. extra-virgin olive oil
2 medium shallots, thinly sliced
6 cloves garlic, thinly sliced
1 small jalapeño, halved, seeds & ribs removed, thinly sliced
2 Tbsp. plus 3/4 tsp. sea salt, divided, plus more to taste
3 oz. cream cheese
1-½ oz. grated Parmesan cheese, plus additional for garnish
2 Tbsp. unsalted butter
Instructions:
- Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels into bowl with corn kernel tops. Discard cobs.
- Heat olive oil in a large saucepan over medium-low heat. Add shallots and jalapeño and sauté for about 5 minutes, stirring often, until shallots are translucent. Add garlic and cook until fragrant, about 30 seconds.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1/2 cup pasta water, and set aside.
- Add corn mixture, 1/2 cup pasta water and 1/4 tsp. salt. Bring mixture to a gentle simmer and cook, stirring occasionally, until loosened and creamy, about 15-20 minutes. Stir in cream cheese, Parmesan, and butter until Parmesan and butter melt.
- Add pasta and remaining 1/2 tsp. salt to corn mixture and stir to combine. Remove from heat and season with additional salt, to taste.
- Divide the pasta into serving dishes and garnish with Parmesan. Serve and enjoy!