Orecchiette with Corn

Serves 4

Most cooks know that the secret to a quick pasta sauce is pasta cooking water, which you remove from the pot before you drain it. Use this technique with orecchiette, tiny ear-shaped pasta, and fresh corn, and you’ll make something remarkable with very few ingredients. The key here is to infuse corn flavor into the water before adding the pasta. To do it, use the cobs from fresh, local corn. First remove the kernels from the cobs. Toss the cobs into the pot of water for the pasta (but not the pasta yet). Boil the cobs for 10 minutes, which imparts a uniquely corny flavor to the water, along with extra starch. Once the water is infused, pull out the cobs and add the pasta. Don’t forget to save the liquid gold cooking water when you drain the orecchiette. While it cooks, get out a skillet large enough to hold all the pasta and corn later. Cook red onion slowly, caramelizing the sugars, then add a sliced jalapeno and the corn kernels. If the pasta is ready before the onions are done, transfer the pasta to a bowl and pour a bit of olive oil over it; add it to the skillet when the time is right. Make the sauce with pecorino romano (or Parmesan), and ladle the infused pasta water into the skillet little by little until you have a thick, creamy mixture. As long as you have the pasta water, there will be more than enough liquid to keep things loose and delicious.

A half recipe easily makes enough for four people (possibly six)

Ingredients

Optional add garlic (one clove per serving), ...

Directions

1. Set 1 ear of corn flat on a cutting board. Working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs. Transfer the kernels to a bowl. Reserve the cobs.

2. Fill a soup pot with the corn cobs, water, and a generous pinch of salt. Bring the water to a boil. Cover and simmer for 10 minutes. Remove and discard the corn cobs.

3. Return the water to a boil. Add the pasta and cook, stirring occasionally, for 9 to 11 minutes, or until it is tender but still has some bite. Set a colander inside a large bowl in the sink. Drain the pasta, reserving the pasta cooking water in the bowl.

4. Meanwhile, in a skillet large enough to hold all the ingredients, heat the oil over medium heat. Add the red onion, lower the heat to medium low, and cook the onion, stirring often, for 7 to 10 minutes or until it is very soft and starting to caramelize.

5. Turn up the heat to medium-high. Add the jalapeno and corn kernels with a generous pinch each of salt and pepper. Cook, stirring, for 2 to 3 minutes, or until the corn is heated through and bright yellow.

6. Add the cooked pasta and 1 cup pasta cooking water. Add the pecorino or Parmesan and cook, stirring constantly, adding more pasta water 1/4 cup at a time until the mixture forms a thick, creamy sauce.

7. Remove the pan from the heat. Add the chopped basil and butter. Stir until the butter melts completely. If the sauce has thickened slightly during this time, add a splash more pasta cooking water to loosen the sauce.

8. Ladle the pasta into 4 shallow bowls. Garnish with pecorino or Parmesan and basil.

Karoline Boehm Goodnick

From: https://www.bostonglobe.com/2026/08/03/lifestyle/orecchiette-with-corn/