It’s corn season, which is undoubtedly the best season of the year. And, what’s great is that corn season lasts from mid-June all the way into September. This creamy corn pasta NEEDS to be on your roster. It feels weird for me to rave about something I invented because I always feel awkward “bragging.” But, just this one time, I assure you it’s for your own good.

This pasta is sweet and garlicky and really just highlights the very best parts of corn. Believe it or not, there is no milk or cream needed for this recipe. The creaminess comes from the corn itself and is completely natural! And, the best part of this recipe is that it can be easily tripled and quadrupled which will come in handy for family dinners and summer parties. People will love this dish, trust me. It tastes fresh, velvety, and comforting. There’s not much else you can ask for. I love this sauce so much, I’m considering using it as a salad dressing as well.

Yield: 2 servings

Ingredients

1 cob of corn

1/4 cup olive oil, plus 1 tablespoon for the pan, divided

2 teaspoons kosher salt, divided

4 oz. bucatini or 1 1/2 cups your favorite pasta

2 garlic cloves, grated

1/2 cup grated parmesan

cracked black pepper, to taste

1. Slice the kernels (you should get between 3/4 - 1 cup of kernels) off the cob, reserving the cob.

2. In a blender or food processor, blend together the corn kernels, 1/4 cup olive oil, and 1 teaspoon salt until smooth.

3. In a saucepan on high heat, submerge the naked cob in water and add the remaining teaspoon of salt. Once boiling, add your pasta. Start on the next step while the pasta is cooking.

4. Add the remaining tablespoon of olive oil to a skillet on low heat and saute the garlic until fragrant, about 1 minute. Add the blended corn to the skillet and stir in the parmesan.

5. Once the pasta is done cooking, drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta and pasta water to the sauce and toss to combine until emulsified. Top with cracked black pepper and more parmesan to taste.