| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon coriander seeds, crushed
- 2 large cloves garlic, grated
- 3 cups frozen corn, defrosted and drained
- 1 tablespoon dark brown sugar
- 6 scallions, both green and white parts, thinly sliced
- Kosher salt
- 1 1/2 cups heavy cream
- 1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
- 1 pound penne pasta
- 4 sprigs fresh basil, stemmed
- Freshly ground black pepper
- Freshly grated Parmesan
Instructions
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is “stringy” or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 601 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 92 mg |
| Sodium | 534 mg |
Reviews
Giving this a 4 due to being a bit bland. Had to add more salt and pepper. I wish I had added double the tomatoes. .
Excellent, Liked it so much I decided to adapt it for risotto thus eliminating the need for cream, Used fresh corn which I pan roasted with butter, coriander and salt, and made corn stock for the risotto (made from the corn cobs). I also used smoked sun dried tomatoes which were fabulous. Great vegetarian substitution for bacon.
This was delicious. I will say up front, I did make some changes. I didn’t puree the scallions; I added 1 t. Of Calibrian chili paste; and I substituted 1/2 c marscapone cheese for 1/2 c. cream, because I had some that needed using. I did have to add alot of pasta water, but this was an amazing dish.
Loved this recipe! Saw it on The Kitchen and decided to try. I didn’t have Coriander seeds so used 3/4 t. of ground coriander instead. I only had sun dried tomatoes in oil so let them sit on paper towels for a bit before chopping and adding. Still worked. I sprinkled a bit of bacon on top for a bit of crunch and saltiness. Delicious recipe!!!! Highly recommend! Thank you Alex!
Very Very good! Added more sun-dried tomatoes because we all love them!!
Kk
So easy, didn’t defrost my frozen corn. Added fresh jalapeño peppers and left out tomatoes. Great. Thanks again Alex
I was skeptical at first, but this was SO GOOD! When I saw her make this she said you’ll be tempted to leave the sun dried tomato out buy don’t! It really does make a difference! This was super easy to make and delicious!
ICAG is the best! Simple to make and so delicious.
I think my skillet was too big, so the consistency was a little thick and pasty. I thinned it out with pasta water, which worked well. Had to use sun-dried tomatoes in olive oil because that’s all they had at the small grocery store I shopped at. Also used shells instead of penne. Regardless, this recipe is a keeper. Didn’t taste too corn forward, just creamy and delicious. The basil and Parmesan cheese were a must. Adding bacon sounds good too.