After chargrilling some corn on the cob for my summer gnocchi the other week I suddenly remembered how great corn can work in main courses!
Indeed, for this super fresh and light pasta dish I caramelised the corn before adding some turmeric and fresh asparagus and served it all up with some whipped ricotta and of course spaghetti, the sort of dish that looks super fancy and sophisticated but actually is whipped up in less than 20 minutes.
Full of flavour, seasonal and even, in terms of prep time, suitable as midweek supper, what is not to love!
- Salt and black pepper
- 3 ears of corn, husked500g spaghetti, linguine or any shaped pasta¼ cup olive oil, plus more for drizzling
- ¼ teaspoon granulated sugar
- 200g green asparagus, trimmed and thinly sliced on an angle
- 1 small shallot, minced
- 2 teaspoons ground turmeric
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- ⅓ cup white wine
- 250g ricotta, seasoned to taste with salt and whipped a little in a bowl using a spoon
- Bring a large pot of salted water to a boil over high.
- Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
- Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
- In a large frying pan heat the oil over medium-high.
- Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes.
- Stir in the asparagus, shallot and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes.
- Transfer to a bowl.
- Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
- Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes.
- Whisk in the wine to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
- Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed.
- Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
- Divide pasta among plates.
- Dollop with ricotta and top with remaining corn mixture.
- Drizzle with olive oil.
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