Lemon Pepper & Summer Corn Pasta

I absolutely love corn, and had a dish like this at Itria in Summer 2024 so had to recreate it at home. I might even say this is better!

Ingredients (Purposefully not measured out, use each to your desired level! It’s art, not science for cooking unlike baking)

• Onion

• Garlic

• Fresh or canned corn

• 1 fresh lemon or 2-3 tbsp of lemon juice

• Whole milk

• Salt and pepper, to taste

• Red pepper flakes

• Pasta of your choice, I used Flour + Water’s organic semolina campanelle

Instructions

• Blend half of the corn with some whole milk to create a slurry.

• Boil pasta according to directions with salted water.

• As the pasta is cooking, saute onion and garlic until caramelized.

• Add corn, lemon juice, a splash of whole milk, and the blended corn-milk slurry. Season with salt, pepper, red pepper flakes, and any other spices.

• As the pasta is nearing al dente, strain the noodles into the sauce along with a spoonful of pasta water. Continue cooking until the pasta is al dente or your desired texture.

• Top with more red pepper flakes.

I love corn, so I tend to make this extremely corny. I also love lemon cream pasta, so think of this dish as the union of the two. I’m also a huge fan of capers, and think they would make a great addition to this pasta. My choice of meat would be Italian sausage, since it really complements the corn and lemon cream flavors.