Creamy Corn Bucatini Pasta
This dish was made for corn season! It’s easily adaptable to play up or down the sweet corn flavor.
2 ears corn, shucked and kernels cut off
2/3 cup whole milk
2 tbsp chopped basil
6 oz bucatini
1-2 tsp red pepper flakes
1/2 tsp salt
Bring milk and corn to a simmer in 12 inch skillet. Stir for 5 minutes and cool. Transfer to a blender and purée. Pour through a fine mesh strainer into now empty skillet and push on corn purée to extract all the liquid.
Meanwhile, bring a large pot of water to a boil. Add a tsp of salt and 6oz pasta. Cook till al dente. Drain pasta, reserving 1/2 cup pasta liquid. Add cooked pasta and liquid to skillet with corn liquid. Add red pepper flakes and simmer on low heat for 3-5 minutes. Transfer to two bowls and top with fresh basil and feta.