Sweet basil creamed corn pasta with cherry tomatoes and chopped jalapeno peppers- your new favorite barbecue pasta recipe!
This is one of those farmers market salads that can be made in just a few minutes and doesn’t require a very long list of ingredients. The fresh corn is really what makes the pasta stand out. That crispy crunch can not be found in a can or the freezer:) My new favorite summertime flavor combo is corn, basil, and a little cream in the blender.. so freaking yumm!!! That is exactly how I made the sauce with salt and pepper to taste. Finish up with cherry tomatoes, jalapeno peppers,and bacon would be good if thats what makes you happy:)
Xoxo lets have a awesome Friday!
- 16 oz. package campanelle pasta, or other
- 6 ears fresh yellow corn
- ½ cup fresh basil, roughly chopped
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 2 jalapeno peppers, diced
- Salt and pepper to taste
- Bring 4 quarts water to a rolling boil: salt to taste.
- Add pasta: return to a boil, stirring occasionally.
- Boil 10 to 12 minutes or until pasta is al dente.
- Remove from heat; drain, and rinse with cold water.
- Bring another large stockpot of water to a rolling boil.
- Add cleaned corn on the cob.
- Cook 8 to 10 minutes.
- Remove from water and allow to cool slightly.
- Cut all corn from cobs, scraping the cobs down.
- Put half of the corn in a blender.
- Add in the basil, cream, salt and pepper.
- Process until creamy; taste and adjust seasonings or basil to taste.
- In a large bowl pour creamed corn over the pasta.
- Add the rest of the corn, and then the peppers and tomatoes.
- Mix until everything is combined really well.
- Best served immediately.
- Refrigerate up to 3 days.
- Makes a very large amount!