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.