There's a restaurant near us that features a burrata-filled tortellini, served in a cream sauce fortified with fresh sweet corn. It's a wonderful dish, and was the inspiration for this simple summer vegetable pasta.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Corn "Cream":
Pasta:

Directions

Instructions Checklist
  • Remove corn kernels from cob and scrape cob with dull edge of knife to remove as much of the corn as possible. Place corn in blender with chicken broth. Blend on high until completely smooth, about 2 minutes. For a smoother mixture, strain through a fine strainer (straining is optional).

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  • Heat olive oil in a large skillet over medium heat. Add pancetta; cook until pancetta is cooked but not crisp, about 3 minutes. Remove some of the grease from the pan. Add zucchini and red pepper to pan. Saute just until zucchini begins to soften, about 3 minutes. Remove from heat. Season with salt, black pepper, and cayenne pepper.

  • Bring a large pot of lightly salted water to a boil; add cavatelli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes or 1 minute less than recommended on the package. Drain well.

  • Transfer the drained pasta to the skillet with the vegetables. Pour in corn cream. Cook and stir on medium-high heat until sauce begins to thicken, about 3 minutes. Stir in cherry tomatoes, basil, parsley, and grated cheese.

Cook's Notes:

Two ears of corn may yield more corn "cream" than you need in this recipe.

This recipe will work with whatever fresh seasonal vegetables you happen to find at the market, as long as its something that tastes good with sweet corn.

Nutrition Facts

461 calories; protein 15.4g; carbohydrates 60.9g; fat 18.7g; cholesterol 22.9mg; sodium 798mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2016
Chef John never fails me. This was fantastic - especially for someone lactose intolerant. Perfect with bacon. Thank you Chef John! Read More
(2)

Most helpful critical review

Rating: 1 stars
12/19/2017
It called for too much chicken sti Read More
(1)
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/29/2016
Chef John never fails me. This was fantastic - especially for someone lactose intolerant. Perfect with bacon. Thank you Chef John! Read More
(2)
Rating: 5 stars
06/03/2018
I made this meatless by leaving out the bacon and I substituted vegetable broth for the chicken broth and it came out a little on the bland side (understandably) but I added a bunch of cheese at the end and put an extra pinch of cayenne in my bowl which gave it a little kick and really brought out the rest of the flavor!! Read More
(1)
Rating: 5 stars
08/09/2016
Absolutely delicious. Good and creamy. The cream corn made all the difference! I followed the directions except I used frozen pasta instead. Also be careful not to over cook the vegetables because you will cook them again once you add the cream sauce Read More
(1)
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Rating: 5 stars
09/12/2015
Delicious! I made it exactly as the recipe stated with bacon. Surprisingly it was not that difficult - I am not a big time cook at all and was a bit intimidated with the corn thickening....it did and it was so good I shared the dish with a friend! Second day, I added additional cayenne pepper and loved it even more. Read More
(1)
Rating: 1 stars
12/19/2017
It called for too much chicken sti Read More
(1)
Rating: 5 stars
08/10/2015
Yes to the bacon. Read More
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Rating: 3 stars
06/30/2018
Maybe I screwed up as I m a big fan of chef John. I m thinking my corn wasn t sweet enough as I tasted no corn flavor. I also used rigatoni as I didn t have cavatelli. I ended up using a corn slurry added half and half and red pepper flakes. My husband really liked it I wasn t as thrilled. I have better pasta dishes up my sleeve so I don t think I d make this again. I m still a huge fan Chef John. Your quiche recipe is fabulous. Read More
Rating: 5 stars
08/14/2015
Wow this was good. My whole family including children liked it. Great way to use up uneaten ears of corn. I followed the directions exactly and my only change for next time will be to add more zucchini and peppers. Read More
Rating: 4 stars
08/22/2019
I followed the recipe and did not strain the corn. I think next time I'll add more veggies, easily another cup of zucchini. I really liked the basil, too, it's so fresh tasting. Oh, I did add a rib of celery which I think added another interesting dimension. Read More
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