Save This vibrant corn silk pasta transforms what most people discard into a delicious, golden-hued pasta dough. Paired with charred corn kernels that actually pop during cooking, it creates a textural symphony that celebrates summer corn in its entirety.
I discovered this technique during a particularly abundant corn season when I couldn't bear to waste any part of those precious summer cobs. The first time my children heard the corn kernels actually popping in the pan, their eyes widened with delight, and it's been our end-of-summer tradition ever since.
Ingredients
- Fresh corn silk: thoroughly cleaned corn silk adds subtle corn flavor and beautiful golden color to the pasta dough
- All-purpose flour: creates the perfect texture for homemade pasta that holds up to the chunky corn topping
- Large eggs: provide structure and richness to the pasta dough
- Corn kernels: select the freshest summer corn with plump kernels for the best popping action
- Smoked paprika: adds smoky depth that complements the charred corn flavor beautifully
- Unsalted butter: creates a silky sauce base that lets the corn flavors shine
- Parmesan cheese: adds nutty richness and helps bind the sauce to the pasta
- Fresh chives: their mild onion flavor brightens the dish without overwhelming the delicate corn
Instructions
- Prepare the Corn Silk:
- Process one cup of thoroughly cleaned corn silk in a food processor until finely chopped. The silk should be bright yellow with no signs of browning, and make sure to remove any tough outer husks or debris before processing.
- Create the Pasta Dough:
- Combine the processed corn silk with flour, salt, eggs, and olive oil in a large bowl. Mix until the dough comes together, then turn onto a floured surface and knead for a full five minutes until smooth and elastic. The dough should feel slightly tacky but not sticky, adding small amounts of flour if needed.
- Rest the Dough:
- Wrap the dough tightly in plastic wrap and allow it to rest for at least 20 minutes at room temperature. This relaxes the gluten and makes the dough easier to roll out. You can prepare other ingredients during this time.
- Roll and Cut:
- Roll the rested dough to your desired thickness, ideally about 1/16 inch thick. Cut into fettuccine or tagliatelle strips about 1/4 inch wide. Dust generously with flour to prevent sticking and set aside on a floured surface or hang to dry slightly.
- Char the Corn Kernels:
- Heat olive oil in a large skillet over high heat until it shimmers. Add corn kernels in a single layer and let them sit undisturbed for 1 minute before stirring. Continue cooking for 6 to 8 minutes total, stirring occasionally until deeply charred. Listen for the popping sounds as some kernels burst open, creating those delightful crunchy bits.
- Boil the Pasta:
- Bring a large pot of water to a rolling boil and add generous salt. Cook the fresh pasta for just 2 to 3 minutes until al dente. Fresh pasta cooks much faster than dried, so watch it carefully. Reserve 1/2 cup of starchy pasta water before draining.
- Create the Sauce:
- Melt butter in a large skillet over medium heat. Add minced garlic and sauté just until fragrant, about 1 minute, being careful not to let it brown. Add the drained pasta along with a splash of the reserved pasta water. Toss gently to coat all strands with the garlic butter.
- Finish the Dish:
- Add the Parmesan cheese, half of the charred corn kernels, lemon zest, and chopped chives to the pasta. Toss everything together, adding more pasta water as needed to create a silky sauce that clings to the pasta. Taste and adjust seasoning with salt and pepper.
Save The corn silk is truly the secret hero of this dish. Most people discard these golden threads without realizing their culinary potential. My grandmother once told me that corn silk tea was a traditional remedy in her rural community, but I never imagined transforming it into pasta until a particularly creative cooking session during corn season. The subtle corn flavor infuses every bite, making this dish taste like sunshine on a plate.
Storing Leftover Pasta
Leftover corn silk pasta will keep in an airtight container in the refrigerator for up to 3 days. The texture is best when freshly made, but you can revive leftovers by warming them gently in a skillet with a splash of water or broth to rehydrate the pasta. Add a small pat of butter to refresh the sauce.
For the best results when storing, keep the remaining charred corn kernels separate from the pasta to maintain their crunch. Reheat the pasta first, then top with the corn just before serving. A fresh grating of Parmesan and additional herbs will make leftovers taste almost as good as the original dish.
Seasonal Variations
Use multicolored heirloom corn varieties for a stunning visual presentation. Add halved cherry tomatoes and fresh basil instead of chives for a bright summer flavor profile.
Incorporate diced roasted butternut squash and sage into the dish. The sweet squash complements the corn beautifully while adding autumnal warmth.
Transform this into a baked pasta dish by adding a creamy béchamel sauce, transferring to a baking dish, topping with additional cheese, and baking until golden and bubbling. Use frozen corn kernels charred in a cast iron skillet.
Working with Corn Silk
Fresh is best when working with corn silk. Use it immediately after shucking the corn for the brightest color and flavor.
Cleaning corn silk thoroughly is crucial. Rinse under cool running water to remove any field debris or insects.
If you have more corn silk than needed for the pasta, dry the excess and store in an airtight container to make corn silk tea, which has a delicate sweet flavor.
Perfect Pairings
This pasta shines alongside simple protein options like grilled chicken or pan-seared scallops. The delicate corn flavor pairs beautifully with seafood, especially butter-poached lobster for special occasions.
For a complete summer meal, serve with a simple arugula salad dressed with lemon vinaigrette and a glass of crisp white wine. The peppery greens provide a perfect counterpoint to the sweet corn flavors in the pasta.
A side of grilled summer vegetables like zucchini, bell peppers, or eggplant complements the charred notes in the corn while adding more seasonal produce to the plate. Brush vegetables with olive oil and grill until tender with light char marks for the best flavor.
Save Enjoy this unique and flavorful corn silk pasta, celebrating the full potential of summer corn. It's a dish that's both visually stunning and incredibly delicious.
Recipe FAQ
- → What does corn silk add to the pasta?
Corn silk imparts a gentle sweetness, unique aroma, and a golden hue to the pasta, producing a subtly earthy flavor.
- → How can I achieve perfectly charred corn kernels?
Use a hot skillet and avoid overcrowding. Stir occasionally to ensure even charring and to encourage kernels to pop.
- → Can this be made vegan or gluten free?
Yes. Use egg-free pasta dough and plant-based butter and cheese for vegan, and gluten-free flour blend for gluten free.
- → What is the best wine to pair with this dish?
Dry white wines such as Sauvignon Blanc or Riesling complement the dish's sweet and smoky flavors nicely.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. Reheat gently to retain texture.
- → Is special equipment necessary?
A food processor, skillet, and pasta roller or rolling pin help, but pasta can be rolled and cut by hand if needed.