Recipe by Lynfred Brand Ambassador Laura Lorenz
Serves 6-8
Ingredients
Pasta
1 large shallot, chopped
2 large garlic cloves, chopped
1 tbsp olive oil
1 tbsp butter
7 cups sweet corn*
½ tsp red pepper flakes (plus more for serving)
2 cups heavy cream
¼–½ tsp freshly cracked black pepper
1–1½ tsp kosher salt
½ cup freshly grated Parmigiano-Reggiano (plus more for serving)
1–1½ lbs pasta* (see note)
Fresh basil leaves, for serving
Bruschetta
¼ cup tomato confit, cooled and drained of oil (recipe below)
2 sticks salted butter, softened
4–5 large basil leaves, finely chopped
Sea salt, for serving
Directions
Bring a large pot of water to a boil. In a large sauté pan over low-medium heat, add the olive oil, butter, shallot, and garlic. Cook for 7–8 minutes, stirring frequently, until the shallot and garlic are soft and fragrant.
Add 4 cups of corn and ½ tsp red pepper flakes to the pan. Cook for 2–3 minutes. Then add the heavy cream, 1 tsp salt, and ¼ tsp black pepper. Bring to a gentle simmer.
Once the mixture is simmering, stir in the Parmesan and remove from heat. Carefully blend the mixture using an immersion blender or a standard blender (working in batches, as the mixture is hot).
Taste and adjust seasoning with more salt or pepper, if needed. Return the blended sauce to the sauté pan and set aside.
Salt the boiling water liberally, then add your pasta. Cook until al dente, then drain (reserving ¼ cup of pasta water).
Add the cooked pasta to the sauce along with a splash of pasta water (you may not need the full ¼ cup). Turn the heat back on to low. Stir in the remaining corn and cook for 1–3 minutes, stirring frequently, until the sauce thickens slightly and coats the pasta.
Turn off the heat and adjust seasoning as needed. To serve, top with extra Parmesan, additional red pepper flakes, and fresh torn basil leaves.
Tomato Confit (for Bruschetta Butter)
In an oven-safe casserole dish, add 2 cups of cherry or grape tomatoes (use a dish large enough so the tomatoes lie in a single layer). Add ½ cup olive oil, 1 tsp Italian seasoning, and ½ tsp kosher salt. Cover and bake at 400°F for 1½ to 1¾ hours. The tomatoes should be nicely caramelized but not burnt.
Pro tip: Save the leftover oil—it’s delicious in salad dressings or served with crusty bread.
Tomato Butter
In a small blender or using a hand mixer, whip together the softened butter, chopped basil, and ¼ cup of the drained tomato confit until well combined.
Bruschetta Serving Suggestion
Toast sliced bread in a pan with a little butter or grill the slices for extra flavor. Smear the toasted bread with tomato butter and finish with a sprinkle of sea salt.
Tips
Corn: I used frozen sweet corn, thawed before cooking. If using fresh corn, boil it first and remove from the cob to maintain timing.
Pasta: I used 1.5 lbs of Fiorelli pasta. If using 1 lb (a standard package), you’ll have a bit of extra sauce. Choose a short, ridged pasta to soak up the sauce—Fiorelli, Farfalle, or Cavatappi work beautifully.
Sauce Thickness: Pasta water helps thicken the sauce. If it’s too thin, add more pasta water and a touch of Parmesan. If it’s too thick, loosen it with a little more cream. The sauce will also thicken as it sits.
Protein Pairing: This dish is lovely topped with seared scallops in brown butter.