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Basil Creamed Corn Pasta Salad
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Author:
Damaris
Ingredients
16
oz
. package campanelle pasta
, or other
6
ears fresh yellow corn
1/2
cup
fresh basil
, roughly chopped
1
cup
heavy cream
1
cup
cherry tomatoes
, halved
2
jalapeno peppers
, diced
Salt and pepper to taste
Instructions
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!