I've had an odd craving for sweet corn this summer - I can't seem to get enough and every recipe I see on Pinterest that has corn in it gets pinned immediately. I saved this recipe from the Every Day with Rachel Ray Magazine. See the original recipe here.
- 1 pound pasta (Original recipe called for shells but I used the beautiful pasta pictured above)
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 4 ears fresh corn
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 15 ounce container of ricotta
- Fresh basil, for garnish
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions; drain. Return the pasta to the pot and toss with 2 tbsp. of olive oil.
2. While the pasta is cooking, heat a large cast-iron or other heavy skillet over medium-high. Slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots, about 4 minutes. Reduce the heat to medium and add the onion, garlic and 2 tbsp. olive oil. Cook, stirring occasionally, until the onion softens, about 2 minutes; season with salt and pepper.
3. Toss the pasta with the corn mixture. Divide among plates and top with ricotta and basil. Drizzle with olive oil and season with salt & pepper to taste.
This pasta recipe was so easy to prepare. Prep was super simple, too. I liked the flavors - especially with the dollop of ricotta on top. It was the prefect addition to the flavors of the corn and onions. If you like corn, I recommend it!