Creamy Corn Pasta with Basil
Author's Notes: A perfect midsummer pasta, full of fresh basil and corn. This "creamy" pasta is actually free of milk or cream- we use fresh corn and reserved pasta water to create a sauce that is as satisfying and rich as any cream sauce, but is light enough to eat on a hot summer's day. (Inspired by NY Times Melissa Clark)
Creamy Corn Pasta with Basil Print Recipe
- 1 lb penne pasta, or other small shape
- 1 Tbsp LeRoux Basil Olive Oil
- 1 Tsp LeRoux Garlic Olive Oil
- 6 scallions, thinly sliced, whites & greens divided
- 3-4 large ears of corn, kernels removed (about 3 cups)
- 1 small clove garlic, grated
- 1/2 tsp freshly ground black pepper
- 1 tsp Kosher salt
- 3 Tbsp butter
- 1/2 cup grated Parmagiano Reggiano, plus more for serving
- 1/2 cup fresh basil, cut in a chiffonade
- 1/4 tsp red pepper flakes
For the Streusel:
- In a food processor fitted with the blade attachment, process flour, granulated sugar, ¼ cup dark brown sugar and cinnamon until combined.
- Remove 1 ¼ cups of mixture to a small bowl, stir in remaining ¼ cup brown sugar and set aside for streusel filling.
- Add butter and pecans to mixture in food processor and pulse until nuts and butter resemble small pebbles.
- Set aside to use for streusel topping. For the Cake:
- Preheat oven to 350˚F, and adjust oven rack to lowest position.
- Grease a tube or angel food cake pan, (preferably one with removable bottom), using softened butter.
- In a medium bowl, whisk eggs, 1 cup sour cream and vanilla until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda and salt; mix on low for 30 seconds, just to blend ingredients.
- Add softened butter and remaining ½ cup of sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand. Add bowl of whisked eggs, sour cream, and vanilla.
- Increase mixer to medium speed and beat until batter comes together, scraping down the bowl if necessary. Increase speed to medium-high and beat until batter is light and fluffy (about 1 minute).
- Spread about 2 cups of batter into the prepared pan, smoothing the surface.
- Sprinkle evenly with half of the streusel mixture that does not contain butter or nuts. Repeat with another 2 cups of batter and the remaining streusel without butter or nuts.
- Spread the remaining batter then sprinkle with the streusel topping that contains the butter and nuts.
- Bake 50 – 60 minutes, until the cake feels firm to the touch and a cake tester comes out clean (bits of sugar from the streusel may stick to the tester).
- Cool on a wire rack for 30 minutes, run a knife around the outside of the cake to loosen it from the pan, then remove the ring from the cake.
- Allow to cool an additional 30 minutes, before removing the bottom and placing on a serving platter.
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