Corn Bucatini with Ricotta & Basil

This recipe is from our good friend and someone I am starstruck by, Carolyn Jung. She used the corn and basil in her recent box to their full potential creating what I think might be a perfect summer comfort food. You can find her full article on her blog, Food Gal.


  • 2 1/4 cups corn kernels cut from about 3 ears, divided use
  • 2/3 cup whole milk
  • 6 ounces bucatini or spaghetti
  • 1/4 teaspoon table salt, plus salt for cooking pasta
  • 1/4 teaspoon red pepper flakes
  • 3 ounces (1/3 cup) whole-milk ricotta cheese or soft goat cheese
  • 2 tablespoons chopped fresh basil


Bring 2 cups corn and milk to simmer in 12-inch skillet over medium heat. Carefully transfer corn and milk to blender and let cool slightly, about 5 minutes. Process until smooth, about 3 minutes, scraping down sides of blender jar as needed. Strain corn mixture through fine-mesh strainer into now-empty skillet, pressing on solids to extract as much liquid as possible.

Meanwhile, bring 2 quarts water to boil in large saucepan. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is flexible but still firm, about 5 minutes. Reserve 3/4 cup cooking water, then drain pasta.

Stir pasta, 1/2 cup cooking reserved cooking water, salt, and pepper flakes into corn mixture in skillet. Cook over medium heat, stirring constantly, until pasta is tender and well coated, 3 to 5 minutes. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Divide among individual serving bowls, then dollop with ricotta or goat cheese, and sprinkle with basil and remaining 1/4 cup corn, and serve.

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