I know I probably say this a lot, but this is legitimately one of the best things I’ve ever created. Normally it’s easy to think of a few things I wish were done differently, but this time.. I actually wouldn’t change a thing. Besides maybe add some pancetta or bacon if you’re feeling fancy, because this dish actually tastes like carbonara with corn. It’s that good. Creamy, decadent, + so flavorful with just a handful of ingredients. That’s what seasonal cooking will do for you!
Oh, and did I mention it doesn’t even really need dairy? I used a little butter and Michael topped with some pecorino, but I promise you’re not missing out if you omit both.
On top of being the perfectly satisfying summer dish, it’s also VERY simple. And while sometimes my version of simple might vary from someone else’s.. this is plain ol’ easy. Like took me maybe all of 20 minutes after a long day of cooking at work.
A quick note: I used fresh ears of corn because we’re in the thick of the season right now. But if you only have frozen, that’s okay too. If you can get your hands on some fresh corn, I highly suggest going that route. Shucking + cutting the kernels is much more tedious/annoying in your mind. And it’s really worth it!
INGREDIENTS:
(serves 3-4)
spaghetti (or any pasta)*
5 ears of corn (about 2-2.5 cups)
1 small can (5.4oz) coconut cream, about 3/4 cup (full-fat coco milk works)
4 garlic cloves
1 tbsp nutritional yeast
1/4 tsp salt + pepper to taste
1-2 tbsp butter**
for serving: chopped basil + pecorino cheese
*I didn’t measure the pasta amount (fail), but I would guess it was about 3/4 of a pound, maybe around 12 oz.
**I personally like to use butter and olive oil to pan fry here, but feel free to just use one or the other. If you’re dairy-free and have a favorite plant-based butter, I’d definitely suggest it as the butter flavor really adds to the sauce!
RECIPE:
Heat up a large pot of water to a boil to prepare for the pasta.
Carefully cut corn kernels off the ears (standing straight up into a large bowl makes this easier/less messy). Just chop straight down!
Heat a large frying pan over medium heat. Once hot, add 1-2 tbsp butter. Add peeled whole garlic cloves (no need to chop as we will blend them). Stir and let cook until fragrant, 2-3 minutes.
Add in the corn and cook another 5-7 minutes. Stir occasionally, but I like to let it get a little charred. Then turn to low. In the meantime, cook your spaghetti to al dente.
While the pasta is cooking, add the whole garlic cloves and about 3/4 of the corn into a blender or food processor (blender will get it the most creamy). Add in the coconut cream or milk, salt, and nutritional yeast. I also added a lot of cracked black pepper. Blend until creamy and taste to adjust; don’t be afraid to add more salt! Or a little water if it’s having a harder time blending.
Pour the corn cream back into the frying back (with the remaining corn) and stir to combine. Drain pasta and add to sauce pan, stirring until it’s creamy + coated. (I always reserve just a little bit of pasta water just in case it needs to be thinned out, but this sauce is meant to be thick + stick to the pasta!)
Serve immediately with chopped basil and/or pecorino/parm on top. Or eat leftovers for breakfast straight out of the fridge. I can attest that both are enjoyable!
General Tips: If your pasta is done before the sauce, Just drain it and run under cold water to stop the cooking. Then add to the sauce pan when you’re ready to combine/heat up. Nothing worse than mushy pasta!
Also, this might be obvious, but make sure to generously salt your pasta water. It’s a step I honestly never remember to do, and it makes such a huge difference. 2-3 tbsp is normally a good reference for a large pot, but use your taste!