Summer Corn and Basil Pasta
For today’s super summery pasta, we’re borrowing a lil secret from one of the world’s pasta favs… carbonara. This super simple sauce is blended with fresh, sweet corn, lemon, garlic, and some usual carbonara suspects to give us a luscious, creamy, and higher protein sauce that is as light as it is satisfying and delicious. Finished with loads of basil and some charred corn, this cutie is ready for dinner on the patio, with over 30 grams of protein and 7 grams of fiber per serving in tow.
The Sauce
- 2 1/2 C raw corn (~4 ears, cut off the cob)
- 2 oz parm (freshly grated)
- 1/2 C collagen/protein (unflavored/unsweetened)
- 1/2 C evaporated milk
- 1 egg
- 1 lemon (juice and zest)
- 1 tbsp garlic (minced)
- 1/8 tsp Cayenne (or to taste)
- Kosher salt
- Freshly cracked black pepper
The Rest
- 2 ears corn (shucked)
- 1 tsp canola oil (organic, expeller pressed, or neutral oil of choice)
- 1 cup basil
- 1 lb pasta
- Make the sauce. To a blender, add all the ingredients for the sauce, minus the lemon zest, and blend until super smooth. Season with salt and pepper to taste, then set aside.
- Char the corn. Rub each ear of corn with ½ tsp of the oil, then, to a very hot grill or the open flame of a gas stove/hot plate, add the corn and cook on all sides till charred.*
- Boil the pasta. Bring a large pot of water to a boil, then liberally salt (a couple good handfuls, don’t be shy) and cook your pasta till just under the al dente time on the package. Reserve 1-2 cups of the salty, starchy pasta water then drain and return the pasta back to the pot with the heat shut off.
- Sauce and serve. Add the corn sauce to the hot pasta, along with a splash of pasta water, and stir constantly to heat the egg through. It will thicken a bit as it comes to temp. Toss in the fresh basil and charred corn, reserving some of each for garnish, and toss. Then plate, top with remaining charred corn and basil (and perhaps a lil more parm), and serve immediately!
For the charred corn, to avoid overcooked/shriveled/sad corn, it’s best to cook so the corn is in contact with a flame throughout cooking. You can use a kitchen torch if you have one as well.
MICRONUTRIENT HEROES:
32% calcium, 25% phosphorus, 21% iron, 25% vitamin B5, 23% vitamin K
HONORABLE MENTIONS:
19% vitamin B2, 17% choline and B6, 15% vitamins B3 and C , 14% magnesium and potassium, 13% zinc
Main Course, Salad, Side DishAmericanbasil, black pepper, cayenne, collagen, collagen peptides, corn, egg, evaporated milk, garlic, lemon, lemon juice, lemon peel, parmesan, parmigiano reggiano, pasta, summer