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Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●cutting board
- ●pot
📝 Preparation Steps
1
Lay 3 medium ears of corn, husked, horizontally on a cutting board and cut off kernels; transfer to a small bowl (you will have about 3 cups). Stand cobs upright and run sharp side of knife down sides to extract juices and pulp. Add to bowl with kernels and set aside.
medium ears of corn, husked3
2
Place cobs in a large pot of salted boiling water. Add 12 oz. orecchiette or other short pasta; cook until very al dente, about ⏱️ 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; discard cobs. Set pasta aside.
. orecchiette or other short pasta12 oz
3
Melt 6 Tbsp. unsalted butter in same pot over medium heat. Cook 8 garlic cloves, thinly sliced, stirring occasionally, until softened and fragrant, about ⏱️ 4 minutes. Add 1–2 jalapeños (depending on heat level), thinly sliced (if using), and reserved corn; cook, stirring occasionally, until jalapeños soften slightly and corn is barely tender, about ⏱️ 4 minutes. Add 1 cup buttermilk powder, reserved pasta, and 1 cup reserved pasta cooking liquid. Stir, adding more pasta cooking liquid a little at a time if needed, until a creamy sauce forms. Stir in most of 1 bunch basil, tough stems removed, leaves separated; season with salt and freshly ground pepper.
. unsalted butter6 Tbsp–2 jalapeños (depending on heat level), thinly sliced (optional)1buttermilk powder1 cupbunch basil, tough stems removed, leaves separated1Freshly ground pepper
4
Transfer pasta to a large shallow bowl and top with remaining basil.
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