Creamy Corn Alfredo Pasta
What You Need
- 2 tablespoons unsalted butter (or can use olive oil)
- 3 ears Dandy® sweet corn, cut from the cob (about 3 cups corn kernels)
- 2 garlic cloves, minced
- 8-ounces rigatoni pasta (or can use fettuccine, linguine or tagliatelle pasta)
- kosher salt
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan - plus more for garnish
- 2 tablespoons fresh basil, julienned - plus more for garnish
- freshly cracked black pepper
- crushed red pepper, to garnish (optional)
Make It
- Place a large, deep skillet over medium high heat and add in butter (or oil). Once butter melts,, add in the corn kernels, and sauté for approximately 5-7 minutes; until corn begins to soften and caramelize. Add minced garlic and sauté until fragrant, about 1-2 more minutes.
- Bring a large pot of water to a boil. Add a generous pinch of salt. Prepare your pasta according to the package instructions, cooking until al dente. Reserve 1 cup of starchy pasta cooking water before draining.
- Pour 1 cup of that reserved starchy pasta water to the skillet, and add in heavy cream. Gently stir to combine. Bring to a simmer, and then reduce heat to medium and simmer for a few minutes until the sauce starts to thicken.
- Add drained pasta to the skillet. Stir to combine the pasta with the sauce. Fold in the grated Parmesan cheese. Cook for another 1-2 minutes until the pasta is well coated with sauce.
- Fold in basil. Season to taste with any salt or fresh black pepper, if desired. Garnish with extra Parmesan cheese, basil and red pepper flakes, if using.
