Creamy Corn Farfalle Salad
By Russell SelanderPublished on September 22, 2021
Yield
Serves 4 to 6
Ingredients
1 pound farfalle ¼ tablespoon table salt, plus salt for cooking pasta5-7 ears corn, kernels cut from cobs (5 cups), divided, cobs reserved¼ cup hot water 4 tablespoons unsalted butter, melted1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse2 scallions, sliced thin2 tablespoons lemon juice ½ teaspoon red pepper flakes 6 ounces feta cheese, crumbled (1½ cups)⅓ cup roasted pepitas 3 tablespoons chopped fresh mint leaf
Before You Begin
You can substitute 20 ounces of frozen corn for fresh, if desired.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta and set aside.
- Meanwhile, stand 1 reserved corn cob on cutting board and firmly scrape downward with back of butter knife to remove any pulp remaining on cob. Repeat with remaining reserved cobs then transfer pulp to blender along with 3½ cups corn kernels.
- Process corn mixture on low speed until thick puree forms, about 30 seconds. With blender running, add hot water, melted butter, and salt. Increase speed to high and process until smooth, about 3 minutes longer. Pour puree through fine-mesh strainer set over large bowl or 4-cup liquid measuring cup. Using back of ladle or rubber spatula, push puree through strainer, extracting as much liquid as possible; discard solids. Combine reserved pasta and corn puree in large bowl, tossing to combine. Let cool to room temperature, about 30 minutes. (Salad can be refrigerated in airtight container for up to 24 hours; to serve, add warm water and additional oil as needed to refresh its texture.)
- Stir in tomatoes, scallions, lemon juice, pepper flakes, and remaining 1½ cups corn kernels. Season with salt and pepper to taste and adjust consistency with additional hot water as needed. Sprinkle with feta, pepitas, and mint. Serve.
Yield
Serves 4 to 6Ingredients
1 pound farfalle
¼ tablespoon table salt, plus salt for cooking pasta
5-7 ears corn, kernels cut from cobs (5 cups), divided, cobs reserved
¼ cup hot water
4 tablespoons unsalted butter, melted
1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
2 scallions, sliced thin
2 tablespoons lemon juice
½ teaspoon red pepper flakes
6 ounces feta cheese, crumbled (1½ cups)
⅓ cup roasted pepitas
3 tablespoons chopped fresh mint leaf
Ingredients
1 pound farfalle
¼ tablespoon table salt, plus salt for cooking pasta
5-7 ears corn, kernels cut from cobs (5 cups), divided, cobs reserved
¼ cup hot water
4 tablespoons unsalted butter, melted
1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
2 scallions, sliced thin
2 tablespoons lemon juice
½ teaspoon red pepper flakes
6 ounces feta cheese, crumbled (1½ cups)
⅓ cup roasted pepitas
3 tablespoons chopped fresh mint leaf
Ingredients
1 pound farfalle
¼ tablespoon table salt, plus salt for cooking pasta
5-7 ears corn, kernels cut from cobs (5 cups), divided, cobs reserved
¼ cup hot water
4 tablespoons unsalted butter, melted
1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
2 scallions, sliced thin
2 tablespoons lemon juice
½ teaspoon red pepper flakes
6 ounces feta cheese, crumbled (1½ cups)
⅓ cup roasted pepitas
3 tablespoons chopped fresh mint leaf
Why This Recipe Works
In this ingenious recipe, uncooked corn serves as the sauce for a simple, creamy farfalle salad that comes together in a flash. We started by processing corn to a smooth puree, adding some hot water to get it smooth. We then tossed it with cooked pasta, adding sun-dried tomatoes, lemon juice, and red pepper flakes for tang and a subtle kick. A sprinkle of fresh mint and roasted pepitas finished the dish for a final result that is satisfying and easy to make any day of the week.
Before You Begin
You can substitute 20 ounces of frozen corn for fresh, if desired.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta and set aside.
- Meanwhile, stand 1 reserved corn cob on cutting board and firmly scrape downward with back of butter knife to remove any pulp remaining on cob. Repeat with remaining reserved cobs then transfer pulp to blender along with 3½ cups corn kernels.
- Process corn mixture on low speed until thick puree forms, about 30 seconds. With blender running, add hot water, melted butter, and salt. Increase speed to high and process until smooth, about 3 minutes longer. Pour puree through fine-mesh strainer set over large bowl or 4-cup liquid measuring cup. Using back of ladle or rubber spatula, push puree through strainer, extracting as much liquid as possible; discard solids. Combine reserved pasta and corn puree in large bowl, tossing to combine. Let cool to room temperature, about 30 minutes. (Salad can be refrigerated in airtight container for up to 24 hours; to serve, add warm water and additional oil as needed to refresh its texture.)
- Stir in tomatoes, scallions, lemon juice, pepper flakes, and remaining 1½ cups corn kernels. Season with salt and pepper to taste and adjust consistency with additional hot water as needed. Sprinkle with feta, pepitas, and mint. Serve.
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