Creamed Corn & Habanero Pasta

Serving Size: 2-3
Prep Time:  5 Minutes
Cook Time: 45 Minutes
Total Time:  50 Minutes


1/2 lb. Pappardelle's Extreme Habanero Radiatore
10 ears fresh yellow corn
2 Tbsp. extra-virgin olive oil
2 medium shallots, thinly sliced
6 cloves garlic, thinly sliced
1 small jalapeño, halved, seeds & ribs removed, thinly sliced
2 Tbsp. plus 3/4 tsp. sea salt, divided, plus more to taste
3 oz. cream cheese
1-½ oz. grated Parmesan cheese, plus additional for garnish
2 Tbsp. unsalted butter


  1. Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels into bowl with corn kernel tops. Discard cobs.
  2. Heat olive oil in a large saucepan over medium-low heat. Add shallots, garlic, and jalapeño and cook, stirring often, until shallots are translucent, about 6-8 minutes. Add corn mixture and 1/4 tsp. salt. Bring mixture to a gentle simmer and cook, stirring occasionally, until loosened and creamy, about 15-20 minutes. Add 2 Tbsp. of water a time, if needed. Stir in cream cheese, Parmesan, and butter until Parmesan melts.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1/2 cup pasta water, and set aside.
  4. Add pasta and remaining 1/2 tsp. salt to corn mixture and stir to combine. Add reserved pasta water, 2 Tbsp. at a time, until mixture is creamy and coats pasta. Remove from heat and season with additional salt, to taste. 
  5. Divide the pasta into serving dishes and garnish with Parmesan. Serve and enjoy!