Corn Orecchiette


1 tsp Kosher salt, divided, plus more for water
6 ears Jersey Fresh corn, shucked scrapping cob to remove bits and milk
3 TB butter, cut into pieces
1/2 cup heavy cream
red pepper flakes, pinch
1 lb pasta (we used orecchiette)
3/4 c parmesan
1/4 c Jersey Fresh chives, chopped, plus more for serving
1/4 c parsley, chopped


15m prep time / 25m cook time

1. Cook pasta to al dente in salted water, reserving 1/2 cup of pasta water. Drain and reserve
2. While pasta is cooking, over medium low heat, in large pot add butter, cream, 1/2 tsp salt, red pepper flakes mixing well
3. Add corn and let corn warm stirring occasionally about 10-12 minutes
4. Add pasta to corn mixture. Sprinkle with parmesan, chives and parsley
5. Add reserved cooking water a little at a time to the consistency you like.
6. Season with remaining 1/2 tsp salt
7. Serve topped with chives

Jersey Fresh Product(s) Used: Cheeses Corn Herbs

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