Creamy Corn Basil & Brie Pasta
Creamy Corn Basil & Brie Pasta. The summer season is all about corn. And since it is officially the second day of summer…enter, this creamy, cheesy sweet corn and basil pasta. It’s lemony, herby, and of course delicious. Because who doesn’t love a creamy, decadent summer pasta in the middle of the week?!
Day two of summer…and you know what that means. Another recipe filled with summer ingredients. But today, let’s make it pasta and a liiiittle decadent. Ok, so we have definitely been in summer mode for a little while now, but since it’s official, let’s bring on even more summer recipes. And what better summer ingredient than corn? Especially sweet, Jersey corn.
Tonight, we’re doing Tuesday a little more decadent than usual with this creamy, cheesy pasta dish. It’s loaded with lemon, basil, sweet corn, brie, AND ricotta. Because you can never have too many cheese, am I right?! Herby, lemony, creamy goodness. I think you can count just about anyone in for this dish
I was thinking about making this dish at the beach instead because it’s so summery, but honestly I couldn’t wait. Only two more days until I will be back, but after a dreary second day of summer, a summery, fun, and delicious pasta was necessary. Another day closer to the first weekend of summer though…who’s excited?!
Ingredients
2 tablespoons olive oil
2 tablespoons butter
4 ears corn; kernels removed
2 tablespoons fresh thyme leaves
salt and pepper to taste
1/2 teaspoon crushed red pepper flakes
15 ounces whole milk ricotta cheese
4 ounces brie cheese; cubed
1/2 cup fresh basil; chopped
zest and juice of 1 lemon
1 pound 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. Drain, reserving 1 cup of pasta water. Add about 1/2 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. Add the basil and lemon juice, and lemon zest. Season with salt and pepper.
Serve topped with additional basil and lemon zest.
