Corn Silk Charred Corn Pasta (Print View)

Sweet corn silk pasta with crunchy, smoky charred corn and lemony butter sauce for a vibrant summer main.

# Components:

→ For the Corn Silk Pasta Formation

01 - 1 cup fresh corn silk, finely processed
02 - 2 cups all-purpose flour, plus additional for dusting
03 - 2 large eggs
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon fine sea salt

→ For the Charred Corn Kernel Component

06 - 2 large ears of corn, kernels meticulously removed (approximately 2 cups)
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ For the Sauce and Final Embellishments

11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced to fine consistency
13 - 1/3 cup grated Parmesan cheese, with additional reserved for serving
14 - 1 tablespoon fresh chives, precisely chopped
15 - Zest of 1 lemon
16 - Freshly ground black pepper, to taste

# Directions:

01 - In a food processor, pulse the corn silk until it achieves a finely chopped state. Combine the flour, processed corn silk, salt, eggs, and olive oil in a mixing bowl. Blend until a cohesive dough begins to form. Transfer to a floured surface and knead for approximately 5 minutes until the dough is smooth and elastic. Encase in plastic wrap and allow to rest for 20 minutes. Following the rest period, roll out the dough to your preferred thickness and cut into fettuccine or tagliatelle strands.
02 - Heat 1 tablespoon of olive oil in a spacious skillet over high heat. Introduce the corn kernels and cook, agitating periodically, until they develop a deep char and some begin to pop, which should take about 6-8 minutes. Toss the charred kernels with smoked paprika, salt, and pepper, then set aside.
03 - Bring a large pot of salted water to a rolling boil. Introduce the prepared pasta and cook for 2-3 minutes, or until al dente. Carefully reserve 1/2 cup of the pasta cooking water before draining the pasta.
04 - In a spacious skillet set over medium heat, melt the unsalted butter. Add the minced garlic and sauté until its aroma is fragrant, approximately 1 minute. Introduce the drained pasta to the skillet along with a splash of the reserved pasta water. Toss thoroughly to ensure the pasta is well coated.
05 - Stir in the grated Parmesan cheese, half of the charred corn kernels, lemon zest, and finely chopped chives into the pasta and sauce mixture. Adjust seasoning as needed for optimal flavor. To serve, divide the pasta among individual plates. Top each portion with the remaining charred corn kernels. Garnish generously with extra Parmesan cheese, fresh chives, and a final grind of black pepper.

# Expert Advice:

01 -
  • Uses the entire corn cob including the usually discarded silk
  • Creates a stunning naturally golden pasta without artificial coloring
  • Provides delightful textural contrast between silky pasta and crunchy popped corn kernels
  • Comes together in just an hour for a sophisticated yet approachable meal
02 -
  • Creates zero waste by utilizing the entire corn cob
  • Provides a wonderful introduction to homemade pasta for beginners
  • Offers a perfect balance of textures from silky to crunchy
  • Can be made ahead and reheated with excellent results
03 -
  • For the most vibrant golden color in your pasta, select the freshest corn with bright yellow silk. As corn ages, the silk darkens and dries out.
  • When charring corn kernels, resist the urge to stir too frequently. Letting them sit undisturbed creates those beautiful dark spots that contribute maximum flavor.
  • Save the corn cobs after removing kernels to make a quick corn stock. Simply simmer the cobs in water for 20 minutes, then use this flavorful liquid instead of plain water when cooking the pasta for an extra layer of corn flavor.

Return