Creamy Corn Bucatini with Corn Ricotta and Basil
By Sasha MarxPublished on October 11, 2016
Yield
Serves 4 to 6
Ingredients
Before You Begin
This recipe works equally well with fresh and frozen corn. For fresh corn, slice the kernels off the cob and add the cob along with the kernels to the milk in step 1. This recipe makes extra ricotta, which is perfect for our Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes. Bucatini is a thick, spaghetti-like pasta with a hole running through its center; it is common in central Italy. Spaghetti is a suitable alternative; if using spaghetti, reduce cooking time in step 4 to 4 minutes.
Instructions
- Heat milk and corn in large saucepan over medium heat until milk reaches 190 degrees F/88 degrees C. Strain milk into large bowl. Transfer corn kernels to blender along with ½ cup of strained milk; let cool for 5 minutes. Stir vinegar into milk in bowl and let sit until curds are fully formed, at least 5 minutes. Meanwhile, blend milk and corn on high speed until smooth, about 3 minutes.
- Using back of ladle or rubber spatula, push corn puree through fine-mesh strainer into 12-inch skillet. Rinse and dry strainer, line with single layer of cheesecloth, and set over large Dutch oven or stockpot.
- Pour milk mixture into strainer and let drain until curds look like cottage cheese, about 5 minutes (do not discard whey). Transfer ricotta to bowl; if ricotta is dry and crumbly, adjust with reserved whey as needed to achieve creamy texture. Season with salt to taste. Measure out ¾ cup ricotta for pasta and refrigerate remaining ricotta for other use (you will have about ¾ cup to refrigerate).
- Add water to whey in pot and bring to boil. Add 2 tablespoons salt and pasta and cook, stirring occasionally, until pasta is flexible but still firm, about 5 minutes. Reserve 2 cups pasta water and drain pasta.
- While pasta cooks, add pepper flakes to corn puree and place over low heat. Transfer pasta and 1½ cups reserved pasta water to skillet and cook over medium-high heat, stirring constantly, until pasta is well coated with sauce, about 1 minute. (Don’t be concerned if sauce appears loose. The abundant starch (from both the pasta water and corn sauce) will thicken it up.) Adjust consistency with remaining pasta water, season with salt and pepper to taste, and divide among shallow bowls.
- Dollop ¾ cup ricotta evenly over top of pasta and garnish with basil. Serve immediately.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Making ricotta is once of the coolest, simplest processes around—take milk, heat it, add acid, let it sit, strain it, and boom: ricotta. But we like playing around in the kitchen, and after some experimentation, we found that you can impart quite a bit of additional flavor to ricotta using relatively few and humble ingredients. For this recipe we wanted to use sweet corn as both a purée for a pasta sauce and as a flavoring agent for a ricotta that would be later folded into that sauce. We found that these two processes work very well with sweet corn due to some of its inherent properties. Corn kernels contain naturally occurring cornstarch, which thickens into a pasta-coating sauce if heated above 150 degrees F/65 degrees C. At the same time, as Harold McGee notes, “heating also intensifies the characteristic aroma of corn, which is largely due to dimethyl sulfide, [which is] also prominent in the aroma of cooked milk.” Put another way: corn ricotta doesn’t just taste more like corn, it also tastes more like milk. And that’s a delicious win-win.
Before You Begin
This recipe works equally well with fresh and frozen corn. For fresh corn, slice the kernels off the cob and add the cob along with the kernels to the milk in step 1. This recipe makes extra ricotta, which is perfect for our Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes. Bucatini is a thick, spaghetti-like pasta with a hole running through its center; it is common in central Italy. Spaghetti is a suitable alternative; if using spaghetti, reduce cooking time in step 4 to 4 minutes.
Instructions
- Heat milk and corn in large saucepan over medium heat until milk reaches 190 degrees F/88 degrees C. Strain milk into large bowl. Transfer corn kernels to blender along with ½ cup of strained milk; let cool for 5 minutes. Stir vinegar into milk in bowl and let sit until curds are fully formed, at least 5 minutes. Meanwhile, blend milk and corn on high speed until smooth, about 3 minutes.
- Using back of ladle or rubber spatula, push corn puree through fine-mesh strainer into 12-inch skillet. Rinse and dry strainer, line with single layer of cheesecloth, and set over large Dutch oven or stockpot.
- Pour milk mixture into strainer and let drain until curds look like cottage cheese, about 5 minutes (do not discard whey). Transfer ricotta to bowl; if ricotta is dry and crumbly, adjust with reserved whey as needed to achieve creamy texture. Season with salt to taste. Measure out ¾ cup ricotta for pasta and refrigerate remaining ricotta for other use (you will have about ¾ cup to refrigerate).
- Add water to whey in pot and bring to boil. Add 2 tablespoons salt and pasta and cook, stirring occasionally, until pasta is flexible but still firm, about 5 minutes. Reserve 2 cups pasta water and drain pasta.
- While pasta cooks, add pepper flakes to corn puree and place over low heat. Transfer pasta and 1½ cups reserved pasta water to skillet and cook over medium-high heat, stirring constantly, until pasta is well coated with sauce, about 1 minute. (Don’t be concerned if sauce appears loose. The abundant starch (from both the pasta water and corn sauce) will thicken it up.) Adjust consistency with remaining pasta water, season with salt and pepper to taste, and divide among shallow bowls.
- Dollop ¾ cup ricotta evenly over top of pasta and garnish with basil. Serve immediately.
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