![Creamed Corn Pasta](https://cdn.statically.io/img/www.foodandwine.com/thmb/FxEJpEAIhE3rMl190v-UplK2uBQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/creamed-corn-pasta-FT-RECIPE0721-d57c04b4c4e34702a89bfa89bf6524b8.jpg)
Ingredients
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10 ears fresh yellow corn
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2 tablespoons olive oil
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2 medium shallots, thinly sliced (about 1/2 cup)
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6 garlic cloves, thinly sliced
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1 small jalapeño, halved, seeds and ribs removed, and thinly sliced (about 2 tablespoon)
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2 tablespoons plus 3/4 teaspoon fine sea salt, divided, plus more to taste
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3 ounces cream cheese (about 5 tablespoon)
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1 ½ ounces Parmesan cheese (such as SarVecchio) or Grana Padano cheese, grated (about 1/3 cup)
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2 tablespoons unsalted butter
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8 ounces uncooked conchiglie pasta (such as Montebello)
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Piment d'Espelette or crushed red pepper
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2 ounces Tomme-style cheese (such as Thomasville Tomme), shaved (about 1/2 cup)
Directions
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Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels and milk from cobs into bowl with corn kernel tops. Mixture should pool in bottom of bowl; add up to 2 tablespoons water, if needed. Discard cobs.
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Heat oil in a large saucepan over medium-low. Add shallots, garlic, and jalapeño; cook, stirring often, until shallots are translucent, 6 to 8 minutes. Add corn mixture and 1/4 teaspoon salt. Bring mixture to a gentle simmer over medium-low; cook, stirring occasionally and adding water 2 tablespoons at a time as needed, until loosened and creamy, 15 to 20 minutes. Stir in cream cheese, grated Parmesan, and butter until Parmesan melts.
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While shallot mixture cooks, bring a medium saucepan of water to a boil over high. Add 2 tablespoons salt to water; stir in pasta, and return to a boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking liquid.
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Add pasta and remaining 1/2 teaspoon salt to corn mixture over medium-low; stir to combine, adding reserved cooking liquid, 2 tablespoons at a time, until mixture is creamy and coats pasta. Remove from heat; season with additional salt to taste. Divide pasta mixture evenly among 4 shallow bowls; sprinkle each with a pinch of piment d'Espelette, and top evenly with shaved Tomme-style cheese. —Victor King, The Essential, Birmingham, Alabama
Note
Find Tomme-style cheese at murrayscheese.com.
Suggested Pairing
Rich, full-bodied white: Chateau Ste. Michelle Indian Wells Chardonnay