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Caramelized Corn and Asparagus Pasta

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Dinner, Main Course – American/Italian
By Alexa Weibel, via NYT Cooking – Serves: 4-6
Prep Time: 10 Minutes – Cooking Time: 15 Minutes – Total Time: 25 Minutes

So fresh and so flavorful, Caramelized Corn and Asparagus Pasta is a great summer dish – highlighting the sweet, juicy flavor of corn.

Ingredients

  • Kosher Salt and Black Pepper
  • 3 Ears of Corn
  • 1 lb. Bucatini, Spaghetti, Linguine or any shaped pasta
  • 1/4 cup Olive Oil
  • 1/4 tsp. Granulated Sugar (Optional)
  • 16 Medium Stalks Asparagus, trimmed and thinly sliced on an angle (about 2 cups)
  • 3 Scallions, trimmed and minced, or 1 small shallot, minced
  • 2 tsp. Ground Turmeric, divided
  • 6 tbsp. Unsalted Butter
  • 3 Garlic Cloves, minced
  • 1/3 cup Dry White Wine, or Vermouth
  • Juice of 1 Lemon
  • Flaky Finishing Salt
  • 1 cup Fresh Ricotta, seasoned to taste with salt (Optional)

Instructions

1

Cut the corn from 3 cobs of corn and put the cobs in a large pot of 4 quarts of water to boil for the pasta.

2

In a separate pot, over medium-high heat, heat the olive oil and add the cut corn. Sprinkle 1/4 teaspoon of sugar over the corn. Season with a pinch of kosher salt and black pepper.

3

Stir the corn occasionally and cook until the corn begins to develop caramelized brown spots. About 6-8 minutes.

4

When the corn is looking caramelized, add the sliced asparagus, 1 teaspoon of turmeric and the scallions. Reduce the heat to medium and stir to combine. Let cook for only a few minutes, just until the asparagus is tender.

5

Remove from heat and transfer the corn and asparagus mixture to a separate bowl. By now the water should be boiling for the pasta. Add 2 tablespoons of Diamond Kosher Salt or 1 tablespoon of Morton's Kosher Salt to the pot, then add the pasta. Cook and stir the pasta occasionally, and cook according to package directions for just shy of al dente.

6

Scoop out 1.5-2 cups of pasta water and then drain the pasta, discard the corn cobs.

7

Return to the now empty pot we cooked the corn and asparagus in. Turn the heat to medium and add the butter, garlic and remaining 1 teaspoon of turmeric. As the butter melts and gets foamy, whisk to combine and add the white wine to deglaze the pot.

8

Scrape up the brown bits from the bottom and let the mixture cook for a couple minutes, then whisk in 1 cup of the pasta water. Stir to combine. Now add the pasta to the pot and use kitchen tongs to mix the pasta in the sauce, fully coating the pasta in the sauce. Keep stirring with the tongs until the sauce is absorbed into the pasta. Add more pasta water as needed to keep the pasta silky and glossy, not sticky. Then cut the heat.

9

Add half of the corn and asparagus mix to the pasta and toss to combine. The remaining half of the corn and asparagus will get divided between the individual servings as a topping.

10

Plate a serving of the Caramelized Corn and Asparagus Pasta in a shallow bowl. Spoon some of the remaining corn and asparagus mixture on top. Then squeeze some fresh lemon juice over the pasta and finish with flaky finishing salt and black pepper.

11

Dollop ricotta on individual servings, if using.