ORECCHIETTE WITH CORN, JALAPEñO, FETA AND BASIL
Sweet, peak season corn is at the heart of this flavorful and simple-to-make summer pasta. The jalapeño offers a pleasant kick, and the feta cheese tossed in at the end melts slightly, giving the sauce a silky texture. It's worth seeking out orecchiette here, as it nicely catches the corn kernels, creating perfect bites. If you can't find it, fusilli or farfalle would work in its place. Serve with a bright, simple salad alongside and fresh fruit for dessert.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
- While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
- Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 791, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 27 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 760 milligrams, Sugar 14 grams, TransFat 0 grams
CREAMY JALAPENO CORN
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS
Provided by Julia Turshen
Categories Pasta Vegetarian Kid-Friendly Dinner Pine Nut Corn Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Combine corn and 4 Tbsp. butter in a large bowl.
- Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
- Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.
CORN AND JALAPENOS
Great combination of corn and peppers!
Provided by shackbart
Categories Side Dish Vegetables Corn
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 3.2 g
ORECCHIETTE WITH CORN, JALAPEñO & BASIL
Number Of Ingredients 7
Steps:
- 1. Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain.
- 2. While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes., Season with salt. Add 1/4 cup pasta water and bring to a simmer and cook until reduced by half, about 1 to 2 minutes.
- 3. Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup of pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.
ORECCHIETTE WITH SAUSAGE, CORN, AND CHILES
If you prefer a milder pasta, go light on the chiles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta.
- Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream and cilantro.
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