Ingredients
  • 3 ears fresh corn
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 jalapeño peppers, chopped
  • 1 bunch spring onions or scallions, whites and light greens, thinly sliced
  • 2 large cloves garlic, chopped or grated
  • Salt and pepper
  • 2 pints yellow cherry tomatoes, halved
  • A handful small basil leaves, torn
  • 1/2 cup mascarpone cheese
  • 1 pound corn or semolina penne pasta
  • Juice of 1/2 lemon or lime
  • Grated Parmigiano-Reggiano cheese
  • Chopped mint and parsley, to serve
Preparation

Bring 6 quarts of water to a boil for pasta.
 
Invert a small bowl in a large bowl and stand a corn cob on its end on the small bowl and scrape kernels from cob with a knife; repeat with remaining ears of corn.

 
Heat a large skillet with a lid over medium-high heat with EVOO, 3 turns of the pan. Add corn, jalapeño peppers, spring onions or scallions, garlic, salt and pepper, and sauté 3-4 minutes. Add tomatoes and basil, and cover pan. Cook 7-8 minutes to slump tomatoes, shaking pan occasionally.
 
While to tomatoes cook, cook pasta in liberally salted water 1 minute less than package directions. Reserve half a mug of pasta water then drain.
 
Stir mascarpone into the sauce then add pasta, cooking water and a couple of handfuls of grated Parmigiano-Reggiano cheese to the pan; toss to coat.
 
Serve pasta in shallow bowls topped with more cheese, mint and parsley.


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