Every season I gravitate towards one item. Some summers it’s been zucchini while others it’s tomatoes. This year, I’ve been a sweet corn fiend. Sweet corn has been my go-to salad topping, filler for grain bowls and now this sweet corn pasta.
I love using soft cheeses as a cheater way to make a sauce. The goat cheese in this sweet corn pasta dish creates a silky sauce that isn’t overpowering. However, and this is especially true if you stick to the whole wheat pasta, plan on no leftovers. If the pasta is allowed to sit, all the sauce soaks in and you’re left with some dry pasta!
Pairings for Sweet Corn Pasta
This recipe was originally created for the Fast and Furious column in the San Jose Mercury Newspaper which means, it’s a quick meal (under 30 minutes). With that in mind, it’s important to keep everything else in the ‘easy’ category. This sweet corn pasta is plenty rich and filling to cover the entire meal. This is also the type of meal I might pull out a few olives to snack on before hand.
Side: Simple salad of arugula, tomatoes, almonds, and cucumber with a light lemon dressing- skip the cheese, the pasta has you covered.
Dessert: Crepes with Roasted Berries + Honey. Crepes are one of those items I make ahead of time and freeze for exactly this use. Since rhubarb isn’t currently in season, I’d swap in either more berries or peaches.
- 6 ounces whole-wheat fettuccine
- 1 tablespoon olive oil
- 1/4 cup minced white onion
- 2 cups sweet corn kernels (roughly 2 ears of sweet corn)
- 4 ounces soft goat cheese, at room temperature
- 1/4 cup milk
- 1/2 cup shredded Parmesan (see note)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, plus extra for topping
- Red pepper flakes, optional
- Fill a large pot with water and a pinch of salt; bring to a boil. Cook pasta according to package directions; drain, then set aside.
- Heat a large skillet over medium-low heat. Add olive oil, then minced onion. Cook for 3 to 4 minutes, or just until the onion is fragrant. Stir in sweet corn; cook for another 7 to 8 minutes, just until the sweet corn has softened and has brightened in color.
- In a blender, combine the goat cheese, milk, Parmesan, salt and pepper. Pulse until well combined. Add to the skillet with the sweet corn, along with the drained pasta and basil. Stir until well combined and serve with an extra sprinkle of basil and red pepper flakes, if desired.