Corn, Basil, & Brie Pasta
Hurry up and squeeze in as many corn dishes as possible before summer ends! This dish is one you won’t want to skip! There is an amazing combination of ingredients in this dish giving it such a good flavor.
We have been loving our Jersey corn this summer, so we have been packing in recipes that incorporate corn whether it is a pasta, a soup, a salad, you name it we have been all about these recipes.
Share your favorite summer corn dishes with us so we can give them a try!
Ingredients:
2 tbsp of olive oil
2 tbsp of butter
4 ears of corn; kernels removed
2 tbsp of fresh thyme leaves
Salt and pepper to taste
½ tsp of crushed red pepper flakes
15 oz of whole milk ricotta cheese
4 oz brie cheese; cubed
½ cup of fresh basil; chopped
Zest and juice of 1 lemon
1 pound of short cut pasta
Directions:
In a large skillet, heat the olive oil and the butter; when the butter sizzles, add the corn, thyme, red pepper, salt, and black pepper; cook until the corn is golden
Meanwhile cook the pasta according to package directions; drain the pasta when it is almost cooked reserving 1 cup of pasta water
Add about a ½ cup of pasta water, ricotta, and brie to the skillet; stir until the cheese is melted; add the pasta and continue to cook, adding more water as needed
Towards the end of cooking add the basil and lemon juice/zest; season with salt and pepper and serve
