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Sweet Corn Spaghetti

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Sweet Corn Spaghetti

Sweet Corn Spaghetti

Spaghetti with most of the sweet corn blended into a cream and the remaining kernels kept for sweetness and texture.

30 min · Difficulty ●●○○○ · 1videos

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Dishes in this family

Each dish keeps its own guide; compare the ingredient and preparation differences here.

Orecchiette con le cime di rapaA Puglian home dish where orecchiette are tossed with a soffritto of anchovy and garlic and blanched cime di rapa (a bitter green similar to rapini). Styles diverge on whether the pasta is handmade or dried, whether breadcrumbs stand in for cheese to add crunch, and whether tomato paste is added for sweetness.Read this dish →Pasta primaveraPenne is paired with zucchini, yellow squash, asparagus, tomatoes, and peas, then lightly bound with pecorino, lemon, and basil.Read this dish →Pasta with broccoliBroccoli is parboiled, most of it breaks down in garlic oil into a cream, and reserved florets return intact around fresh troccoli.Read this dish →Zucchini pastaWrung-out zucchini cooks with shallot for about 20 minutes, then joins spaghetti, pecorino, lemon, basil, and mint.Read this dish →Asparagus PastaFusilli with softened sliced stalks as the cream and tips added late for texture.Read this dish →Artichoke PastaMeatless fusilli with sliced and puréed artichokes, mint and black pepper.Read this dish →Pumpkin PastaFarfalle with diced pumpkin, pancetta and a portion blended with ricotta.Read this dish →

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Cook this pasta on video

Watch the creators’ original videos for the method and finish.

Tomomi Ogura【おまけ付き】イタリアンシェフが教える「とうもろこしのスパゲッティー・アーリオ・オーリオ」【イタリアンプロ養成講座 vol.123】と【宇宙ビールの話】Watch on YouTube ↗

Meet the dish

A contemporary vegetable pasta using sweet corn in both the sauce and the garnish

The source recipe uses fettuccine; this catalogue entry substitutes the similarly long spaghetti. Briefly boil the corn, then make a coarse cream by blending three quarters of the kernels with mascarpone and garlic, then stir in chopped chives. Toss the pasta with butter and pasta water, then finish with reserved kernels, olive oil, lemon, Parmigiano and black pepper.

Pasta shapes to use

  • spaghetti

Key ingredients

  • fresh sweet corn
  • mascarpone
  • garlic
  • chives
  • butter
  • lemon
  • Parmigiano

Follow the cooking scenes

  1. Tongs lifting a boiled ear of sweet corn from a pot of salted water

    Step 1: Briefly boil the corn

    Boil husked corn in salted water for two to three minutes, reserving the water for the spaghetti.

  2. Folding chopped chives into coarse corn cream with reserved whole kernels in a separate bowl

    Step 2: Remove kernels and make a cream

    Cut off the kernels and coarsely blend three quarters with mascarpone, garlic, salt and black pepper. Stir in chopped chives and reserve the remaining corn for finishing.

  3. Ladling starchy water out of a pot of cooking spaghetti to reserve before draining

    Step 3: Cook the spaghetti al dente

    Cook spaghetti in the same water, reserving half a cup before draining.

  4. Tossing spaghetti with corn cream, butter and whole corn kernels in a pot

    Step 4: Bring together over low heat

    Return pasta to the pot over low heat and toss with butter, corn cream and pasta water. Finish with reserved kernels, chives, olive oil, lemon juice and Parmigiano.

What to watch for

  • Keeping back some kernels gives the cream a clear corn texture rather than a uniform purée.
  • Lower the heat before adding cheese and add pasta water gradually to control the consistency.

What sets it apart

Instead of simply adding corn to pasta, this makes a coarse cream from most of the kernels, then scatters the remainder at the end.