Creamy Jalapeño Corn Pasta with Lime

How to Make Creamy Jalapeño Corn Pasta with Lime

Total time: 35 min · Yields 4 servings

1. 1

   Boil the Pasta

   Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, usually 1 to 2 minutes less than the package directions. Reserve 250 ml of the starchy pasta water before draining.

2. 2

   Char the Corn

   Heat olive oil in a large skillet over medium high heat. Add half of the corn kernels and sauté for 5 to 6 minutes until they are golden and slightly charred. Remove these kernels from the pan and set aside for topping.

3. 3

   Build the Sauce Base

   In the same skillet, lower the heat to medium and add the shallots, jalapeños, and the remaining corn. Sauté for 4 minutes until softened. Add the garlic and smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Blend the Cream

   Transfer the un-charred corn and aromatic mixture to a blender or food processor. Add the heavy cream and 125 ml of the reserved pasta water. Blend until smooth, then pour back into the skillet.

5. 5

   Emulsify and Combine

   Bring the sauce to a low simmer. Stir in the Parmesan cheese until melted. Add the cooked pasta to the skillet, tossing vigorously to coat each piece. If the sauce is too thick, add more pasta water 1 tablespoon at a time.

6. 6

   The Zesty Finish

   Turn off the heat. Stir in the lime juice, lime zest, and half of the cilantro. Season generously with salt and black pepper. The lime juice is crucial as it cuts through the richness of the cream.