Spicy Creamed Corn Linguine
Ingredients
- 1 pound linguine
- 6 ears corn
- 3 tablespoons olive oil
- 2 shallots shallots
- 2 cloves garlic cloves garlic
- 1/2 teaspoon sea salt
- 3 chipotle pepper in adobo chipotle pepper in adobo
- 1/4 cup adobo sauce from the canned chipotle peppers
- 1 cup heavy cream
- 3/4 cup white cheddar cheese
- 1/2 tablespoon sugar
- 1/2 cup cherry tomatoes
- Roughly chopped cilantro leaves Roughly chopped cilantro leaves Roughly chopped cilantro leaves
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Instructions
- Bring a large pot (about 4 quarts) of salted water to a boil over high heat. Cook linguine according to the package instructions until al dente. Save 1 cup of the pasta cooking water and set aside. Then drain the pasta in a colander and return it to the pot.,Simply Recipes / Wanda Abraham
- In a large bowl, stand the corn vertically and use a small sharp knife to cut downward to remove the kernels off the corn. Using the back of the knife, scrape the cob downward to scrape off any liquid. Discard the cob and set the corn aside.,Simply Recipes / Wanda Abraham
- In a large nonstick skillet over medium-high heat, heat the olive oil. Add the shallots and garlic, and cook for about 2 minutes, stirring constantly with a wooden spoon, until translucent.,Simply Recipes / Wanda Abraham
- Stir in the corn (including the liquid you scraped from the cobs) and salt. Cook for 4 to 5 minutes, until the corn becomes tender, scraping the bottom of the skillet often so that it doesn’t burn. Turn the heat off.
- Scoop out 1 cup cooked corn and set aside. Scrape the remaining into a blender with the adobo peppers, adobo sauce, and 1/2 cup of the reserved pasta cooking water. Blend on medium-high until somewhat smooth with a little texture, 30 to 45 seconds.
- Return the blended corn and reserved whole corn kernels to the skillet. Add the cream and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Add a few tablespoons of the reserved pasta water to loosen if it thickens too much.,Simply Recipes / Wanda Abraham
- Add the sauce and cheese to the cooked linguine in the pot. Toss to coat, adding as much of the remaining pasta cooking water as needed to smooth out the sauce. Taste and adjust the seasonings, adding the optional sugar, if you like. To serve, garnish it with the tomatoes and cilantro, if desired.,Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing leftovers. The pasta will get mushy.,Did you love the recipe? Leave us stars below!,Simply Recipes / Wanda Abraham
Source
Original recipe: View Original