Charred Corn and Lime Pasta with Basil
Ingredients
- 3 earscorn
- 12 ouncepasta (fusilli or penne)
- 3 tablespoonolive oil
- 3 clovegarlic
- 1lime
- ·fresh basil
- ¼ teaspoonred pepper flakes
- ·sea salt
- ·black pepper
- ½ cupparmesan cheese (optional)
Prep
- 01
Cut corn kernels off 3 ears of corn (about 2 cups total).
- 02
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and reserve 1 cup pasta water.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add corn kernels in a single layer and cook without stirring for 3-4 minutes until they begin to char. Stir and cook another 2 minutes until golden. Transfer to a plate.
- 03
Return skillet to medium heat with remaining 1 tablespoon oil. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 04
Return corn to the skillet, add cooked pasta, and toss to combine. Add 1/2 cup reserved pasta water to create a light sauce, tossing gently. Season with juice of 1 lime, salt, and pepper.
- 05
Divide among bowls and top with fresh basil leaves and parmesan if using. Serve immediately.
Spice Tips
For a little heat, increase red pepper flakes to 1/2 teaspoon or finish with a crack of black pepper. A pinch of chili powder adds depth without heavy spice. Fresh mint can stand in for basil if you want a different brightness.