| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 6 ears corn
- 1/2 cup heavy cream
- 2 tablespoons salted butter, cut into pieces
- Pinch red pepper flakes
- 1 pound mezzi rigatoni or other short pasta
- 3/4 cup grated Parmesan
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler.
- Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
- Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
- Add the pasta to the boiling water and cook according to the package instructions.
- Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes.
- Remove the bowl of corn.
- Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly.
- Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 545 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 50 mg |
| Sodium | 472 mg |
Reviews
I have made this twice now, and love it! My tweak – adding fresh basil leaves from my garden.
Can’t wait to have this again- I was unsure initially if the corn had to be cooked prior but I didn’t and it was just right. What I’m envious of is her ability to cut corn off so easily as my corn went everywhere!! Ha! We did add sauteed shrimp and zucchini at the end and tossed a few french onion crisps with cheese sprinkled, broiled it few minutes and it was fantastic! I love your show and recipes Ree! Thank you!!
I added some chicken and this makes for a wonderful meal!
Absolutely delicious! I will be making this again for sure! 🙂
Made this over the weekend. Doubled the Corn and Cream, and added Tony Chachere’s Creole Seasoning and Garlic and OMG DELISH!
I have made this twice, as written. Surprised at how much flavor it has. Great as leftovers also.
We had company and tried this recipe. Added grilled scallops on the side. It turned out great.
Fantastic recipe, simple and easy…tastes just like summer. I added grape tomatoes and grilled chicken. I will add this one to the rotation, all of Ree’s recipes are great.
Fresh corn and noodles? How can you go wrong? It was DELICIOUS. I skimped on the chives and added fresh torn basil leaves. I also used 1/2 the Parmesan cheese within the pasta mixture and served the rest at the table. Definitely a ‘keeper’ recipe. Thanks!
Was delicious! The fresh corn …yum!!