Spicy Corn Pasta Recipes

SPICY CORN PASTA

Steps:

• Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet suggests. (Set your timer)12 oz/340g pasta2 tbsp salt
• Remove 2 cups of the pasta cooking water. Drain the pasta.
• While the pasta water is coming to a boil, melt the butter in a large skillet over medium-high heat.4 tbsp butter
• Add the corn and cook for 4-6 minutes until it has softened.2 ½ cups corn
• Season with salt and pepper, then add in the crushed garlic, the red pepper flakes, Italian herbs, and the heavy cream.½ tsp salt¼ tsp pepper3 crushed garlic cloves1/2 tsp red pepper flakes¼ tsp Italian herbs1 cup heavy cream
• Bring to a simmer and cook for 4-5 minutes over medium-high heat, until the sauce is thick. Reduce the heat to low until the pasta has finished cooking.
• Add the drained pasta to the sauce along with 1/2 cup of the pasta cooking water.
• Stir the pasta gently until it's coated in the sauce. Then add in the parmesan and more pasta cooking water if needed to make a luscious sauce.½ cup grated parmesan
• Season to taste and serve.

SWEET AND SPICY CORN PASTA WITH RICOTTA AND CHIVES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, heat the Yellow Onion (1). Saute the Olive Oil (2 tablespoon) and Corn Kernels (3 cup) over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes.
• Add the Garlic (1 clove), Sea Salt (1/2 teaspoon), and Cayenne Pepper (1/4 teaspoon). Cook for one minute more, until very fragrant. Remove from the heat.
• In a small food processor, puree half of the corn mixture with the Ricotta Cheese (1/2 cup) and 1 Tbsp of Lemon (1). Taste for seasoning and add more salt as necessary. Transfer to a mixing bowl.
• Cook the Gluten-Free Fettuccine (8 ounce) according to package directions. Reserve 1/4 cup pasta water. Drain and toss immediately with the ricotta mixture, remaining corn, and Fresh Chives (1 tablespoon).
• Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining Fresh Chives (1 tablespoon).
• Serve and enjoy!

SPICY CRAB AND CORN PASTA

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
• Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
• Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
• Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
• Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
• Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

SPICY CORN

Steps:

• Grill corn to desired doneness, I like mine charred a little. And cut from cob.
• Melt butter in skillet and brown onion, bell pepper, jalapeno and half of basil.
• When onions and pepper are tender, add corn and heat all the way through. mix in remaining basil.