8ozDry PastaDry, uncooked (Rotini, Fusilli or Penne)
2tablespoonsOlive oil
2clovesGarlicfinely chopped or minced
2teaspoonsJalapenofinely chopped
½cupScallionschopped
2 Corn cobs or 1 ⅓cupsSweet corn kernels
Salt & Pepperto taste
⅓cupRicotta cheese
1cupGrape tomatoescut into halves
2teaspoonsLemon juice
2tablespoonsBasil leaveschopped
Instructions
Cook the pasta in salted, boiling water according to package instructions. Reserve about ⅓ cup of pasta water before draining. While pasta is boiling start making the sauce.
Heat the olive oil in a large skillet/pan on medium heat. Once hot add minced garlic and saute for a minute or till the garlic starts to brown.
Now add jalapeno and scallions, sprinkle a little salt. Mix and cook for 2-3 minutes or till scallions are cooked and wilted.
Add corn kernels, salt and pepper. Mix and cook for 10 minutes (covered) or till corn becomes soft and cooked. Do stir once or twice in between.
Now take ⅔ portion of cooked corn mixture into the blender jar. Add ricotta cheese and reserved pasta water. And grind into the fine puree. Keep it aside.
Now in the remaining ⅓ of corn mixture, add grape tomatoes.
Mix and saute for 2 minutes or so till tomatoes start to soften (but hold the shape). Do not cook too much that tomatoes are so soft and become mushy.
Now add prepared corn puree and squeeze fresh lemon juice. Mix and let the sauce come to a simmer.
Add boiled pasta and chopped basil. Toss well so the sauce is coated to each and every pasta well. Cook for a minute or two and it is ready to serve.
Notes
Jalapeno: It adds little spice and heat to the dish. If you do not prefer the heat then you can skip it entirely. Or adjust the amount as per liking spice level.
Do not overcook the tomatoes that they become mushy. We need to keep the crunch of the tomatoes and they should hold their shape. Mushy, soft ones do not taste good in this corn pasta.