Renée Kohlman: Creamy corn pasta recipe for late summer entertaining

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There is a sweet spot in late summer when every vegetable is at its peak. Growers are working around the clock to make sure the best produce is available at local farmers markets. A lot of sweat and lack of sleep goes into those just-picked shiny zucchini and glistening greens.

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My first love when it comes to veg is always tomatoes, and a close runner-up is corn. For several weeks from mid-August until the end of September, I’m happily gorging. Here is what you’re looking for when choosing corn: the cobs should feel firm, and the silk should feel very soft and loose. Peel back some leaves and check that no bugs have taken up residence. I’m greedy for the good stuff, with fat, juicy kernels almost bursting from the cobs themselves. Hot and buttered, with a flourish of salt and pepper, this is the one food I miss with all my heart when the snow flies.

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Once you get the corn home from the market, it’s best to store it with the husks on in the refrigerator for up to two days. Corn starts converting its sugars to starch as soon as it’s picked, which is why you don’t want it to linger in the refrigerator for too long before cooking it. If you can’t eat it right away, freeze it! Shuck the corn, remove the silk, and wash. Boil whole cobs for four minutes, then transfer to ice-cold water. Drain, cut the kernels off the cobs, and pack the corn into resealable plastic bags. Freeze for up to eight months. To prevent food waste, keep in mind that corn cobs make excellent broth. Simmer them on their own, or add with other vegetable scraps to make a flavorful base for soups and stews. If not using the cobs immediately, freeze in a resealable plastic bag for up to two months.

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This recipe has been my go-to pasta dish for the last few weeks, and once you taste it you can see why. It’s a simple recipe that is completed in under 30 minutes, which is awesome because it’s still summer and I have plenty of things to do rather than spend oodles of time at the stove cooking dinner. You feel me, right?

Secondly, it has gorgeous flavor thanks to the fresh corn, Parmesan cheese, basil and prosciutto. This last item is completely optional, so if you don’t eat meat, the pasta is still delicious without it. The corn is shaved off of the uncooked cobs, and I rather like the sweet freshness it imparts to the pasta. If you have leftover cooked cobs in the refrigerator, this is a great way to use them up. The lemon juice has a brightness that cuts through the richness of the cream and will make you want to smack your lips. I’m generous with both the Parmesan and basil amounts and the pasta is better for it.

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This is a dish best served immediately, as the sauce will thicken the longer the pasta sits. But, if your dinner companions happen to be late to the table, simply thin the sauce with some extra chicken broth and reheat very gently on low heat.

Creamy Corn Pasta with Basil and Prosciutto

12 oz (340 g) medium pasta shells or other pasta shape of your choosing

3 Tbsp butter

2 Tbsp all-purpose flour

3 garlic cloves, minced

1/2 cup low-sodium chicken broth

juice of 1 lemon

1/2 tsp Italian seasoning

pinch red pepper flakes

1 cup heavy whipping cream

2 cups corn (fresh or frozen) *see note

100 g prosciutto, chopped

3/4 cup freshly grated Parmesan cheese, plus more for garnish

1/3 cuply packed fresh basil leaves, chopped

salt and pepper to taste

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1. Put a pot of salted water on to boil over high heat. Stir in the pasta. Cook according to package directions. Drain, reserving 3/4 cup pasta water.

2. While the pasta is cooking, heat a large skillet over medium-high heat. Melt the butter, then stir in the flour. Cook for a minute.

3. Stir in the garlic, cook for another minute, then add the broth, lemon juice, Italian seasoning, and red pepper flakes. Let it simmer for another minute. Turn down the heat to medium low, and whisk in the cream and the corn. Simmer for 3-4 minutes until it has thickened.

4. Stir in the prosciutto, Parmesan, and basil. Add the pasta and reserved pasta water. Stir until coated and warmed through. Take the skillet off the heat and season to taste with salt and pepper, if needed. Garnish with Parmesan cheese. Serve immediately.

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Makes 3-4 servings.

Note: You can either shave the corn off the cobs and put it in as is so that it will cook slightly in the sauce, or you can boil the cobs beforehand then cut the corn off and add it to the pasta.

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