Creamy Corn Pasta with Basil

I have an infatuation with corn. Once summer hits, I wait in anticipation for the appearance of corn trucks that dots the city. It's the only place I buy my corn from.

Corn trucks, you ask? More specifically, I look for corn trucks from Sweet Ridge Farm, the last commercial farm to exist in Toronto. They produce the sweetest corn that I have ever tasted. Because the corn is picked the same day that it is sold, it's super fresh and juicy.

I came across this pasta recipe and was intrigued, as the corn is thrown into a blender to make a creamy pasta sauce without the use of cream. Each piece of pasta is coated with sweet, corn-y goodness.

While this corn and quinoa dish is still one of my go-tos for corn recipes, I think we have another dish to add to my repertoire.

Corn is readily available until the end of October. Buy some local corn before it's all gone!

Creamy Corn Pasta with Basil
Slightly adapted from The New York Times

Fine sea salt
12 ounces (340 grams) dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
4 large ears corn, shucked and kernels removed (4 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/2 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed

Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.

Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/2 cup water and all but 1/2 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/2 cup corn and cook until tender, 1 to 2 minutes. (It's OK if the butter browns; that deepens the flavour.) Add the corn purée and cook for 30 seconds to heat and combine the flavours.

Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, Parmesan, herbs, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.