Pasta With Parmesan And Corn Recipes

PAPPARDELLE WITH CORN

Steps:

• Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
• Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
• Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

PARMESAN PASTA AND CORN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese.

LEMON-PEPPER CORN PASTA

Steps:

• Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside.
• Meanwhile, remove the kernels from the corn with a sharp knife. Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside. Discard the cobs.
• Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes.
• Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce (thin out with reserved pasta water if desired). Divide among four bowls. Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges.

BUTTER PARMESAN CORN RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
• Place corn in a square baking dish and sprinkle with salt and pepper.
• Bake for 25 minutes.
• Enjoy!

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

COPYCAT PASTA DA VINCI

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet cook onion in oil over medium heat until softened, 4-5 minutes. Add garlic, cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5-7 minutes. With a slotted spoon, remove mixture; set aside. , To the same skillet, add wine and broth; bring mixture to a simmer. Cook until liquid is reduced by half, 15-20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and if desired, parsley.

PASTA WITH FRESH TOMATOES AND CORN

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
• Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

PASTA WITH CORN, ZUCCHINI AND TOMATOES

Steps:

• Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
• Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
• While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

PASTA SALAD WITH TOMATOES AND CORN

Steps:

• Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.