A Lively Weeknight Pasta for the Height of Corn Season

[elleng]

The flavors of Mexican street corn inspired this easy summer pasta, studded with bits of feta, basil and jalapeño.

'Come August, dinner more often than not becomes an assembly of ripe ingredients needing nothing more than the simplest of preparations to shine. Peak-season corn, now in abundance at the farmers’ market and showcased in every grocery store, is at the heart of this easy summer pasta inspired by Mexican street corn.

The sauce comes together as the pasta cooks, allowing you to get dinner on the table in about a half-hour. It works beautifully as a main and equally well as a side paired with grilled flank steaks or Italian sausages. It could also play the role of pasta salad if you wanted to serve it at room temperature. It’s hot out there. You choose.

Jalapeño, sautéed in an ample amount of butter, provides a subtle, but pleasant kick — a nice counter to the corn’s sweetness. Readily available feta cheese stands in for traditional queso fresco, which is tossed in near the end of cooking with some of the starchy, salty pasta water. As the feta is stirred in, it starts to melt, creating a silken sauce, while still maintaining some of its crumbly texture.

As for the pasta, orecchiette, which translates to “little ears” in Italian, is worth seeking out not only for the wordplay (“ear” of corn), but because it nicely catches the kernels in its shallow cup, making for the perfect bite. If you can’t find it, campanelle or farfalle would work well in its place.'

https://www.nytimes.com/2018/08/13/dining/corn-pasta-recipe.html?

Orecchiette With Corn, Jalapeño, Feta and Basil
https://cooking.nytimes.com/recipes/1019464-orecchiette-with-corn-jalapeno-feta-and-basil

[ElishaMiner]

1. Thanks

Thanks for sharing the article link.