Rachael Ray's Creamed Corn Pasta with Ricotta Salata

Ricotta salata is a mild cheese made by aging ricotta cheese for a short time. It's great for crumbling and shaving over salads and pastas.
By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Rachael Ray

4 Servings

Ingredients

  • 3 ears corn, shucked

  • 2 tbsp. olive oil

  • 2 large shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • Salt and pepper

  • 1 bunch scallions

  • 1 large jalapeño chile

  • Olive oil cooking spray

  • 3 tbsp. butter

  • Zest of 1 lemon (about 1 1/2 tsp.) and juice of 1/2 lemon (about 2 tbsp.)

  • 2 tbsp. fresh thyme

  • 1 lb. egg tagliatelle or pappardelle

  • A handful each of fresh flat-leaf parsley and mint leaves, chopped (about 1/2 cup total)

  • Ricotta salata or Pecorino Romano, freshly grated, for serving

Preparation

1. Bring a large pot of water to a boil for the pasta.

2. Heat a griddle pan, cast-iron skillet, or grill over high.

3. Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl.

4. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the shallots, garlic, and two-thirds of the corn; season with salt and pepper. Cook, stirring often, until tender, about 3 minutes. Transfer to a blender or food processor. Puree until smooth.

5. Spray the scallions and chile with cooking spray. Cook on the griddle until charred all over, 3 to 4 minutes. Chop.

6. In the large skillet, melt the butter over medium heat. Add the remaining corn. Cook, stirring often, until lightly browned, about 3 minutes; season. Stir in the lemon zest and juice and thyme. Add the corn puree. Bring to a bubble. Add the scallions and chile. Reduce heat to a simmer. Cook, stirring often, until the sauce is reduced slightly, 8 to 10 minutes.

7. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Add about 1 cup of the cooking water to the sauce, then drain the pasta. Add the pasta to the sauce. Toss until coated; season. Divide among 4 shallow bowls. Top with the herbs and ricotta salata.

Nutrition Information

Join the Conversation