This scrumptious corn pasta features a creamy white wine sauce, fresh basil, and lots of sweet corn kernels. Super easy to make and perfect for a summer dinner — but you can also make it year round with frozen corn!
- 10 ounces dried medium pasta shells (or pasta shape of choice)
- 2 tablespoons olive oil
- ½ cup diced shallot (1 large or 2 small shallots)
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- 1 cup full-fat coconut milk (canned)
- 2 cups fresh corn kernels (Notes 1 and 2)
- Pinch red pepper flakes, or to taste
- ½ teaspoon salt, plus more to taste
- Black pepper, to taste
- ¼ cup fresh basil leaves, roughly chopped and packed
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions until al dente.
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Drain the pasta into a colander when done. (Note 3)
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While the pasta cooks coat the bottom of a large skillet with the oil and place it over medium heat.
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Once the oil begins shimmering (after about 1 minute) add the diced shallot. Cook the shallot, stirring frequently, for about 8 minutes, until it softens and begins to brown.
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Stir in the garlic and flour. Cook everything, stirring constantly, for about 1 minute, until the garlic becomes very fragrant.
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Carefully pour the wine into the skillet and stir it up to form a paste with the flour. Bring the wine to a simmer and cook, stirring occasionally, for about 3 minutes, until the liquid reduces slightly and the sauce thickens a bit.
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Begin adding the coconut milk in about 3 or 4 increments, stirring each addition before adding more. Stir in the corn, red pepper flakes, and salt once all of the coconut milk has been added.
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Bring the mixture to a simmer. Let it cook for about 4 minutes, stirring occasionally, until the sauce thickens a bit and the corn is tender-crisp.
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Stir in the pasta and cook it briefly in the sauce, just long enough to heat it up.
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Remove the skillet from heat and stir in the basil. Season the pasta with additional salt and/or red pepper flakes if desired, and black pepper to taste.
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Divide onto plates and serve.
- You'll need about 3 medium ears of corn for this amount. To remove the corn from the cob, stand an ear upright in a large bowl, then carefully run a large knife down the cob to cut the kernels from it.
- Frozen corn can be substituted when fresh isn't in season. Thaw it before adding it, and only simmer it for about 1 minute.
- Ideally you'll want to time it so that the pasta is done around the same time as the sauce. If that doesn't happen, return the pasta to the pot and toss it with a dash of olive oil to prevent sticking.