Creamed Corn & Habanero Pasta

Serving Size: 2-3

Prep Time: 5 Minutes

Cook Time: 45 Minutes

Total Time: 50 Minutes

Ingredients:

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

Instructions:

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.
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.
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.
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.
Divide the pasta into serving dishes and garnish with Parmesan. Serve and enjoy!