Cooking Instructions
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Step 1
In a 12-inch large sauté pan, heat
Extra-Virgin Olive Oil (45 mL)
over medium-low heat.
Step 2
Add the
Corn Kernels (610 g)
,
Garlic (2 cloves)
, and
Kosher Salt (9 g)
and cook for 8-10 minutes, stirring occasionally, until the corn is tender.
Step 3
Remove 1/2 cup corn and set aside. Transfer the rest of the corn and garlic to the bowl of a food processor or powerful blender such as a Vitamix and allow to cool for 10 minutes before blending. Meanwhile, make the spicy bread crumbs.
Step 4
Using a paper towel, wipe out the sauté pan you used to cook the corn, and heat
Extra-Virgin Olive Oil (15 mL)
over medium heat. Add the
Panko Breadcrumbs (25 g)
,
Crushed Red Pepper Flakes (as needed)
and
Kosher Salt (2 g)
.
Step 5
Cook, stirring very often, for 3-5 minutes, until the panko is golden brown. Remove to a small bowl to cool.
Step 6
Add
Kosher Salt (30 g)
and
Ground Black Pepper (3 g)
to the corn and garlic and process until coarsely pureed. With the food processor running, add
Extra-Virgin Olive Oil (15 mL)
and process until smooth.
Step 7
Add the
Parmesan Cheese (45 g)
and pulse until combined.
Step 8
Meanwhile, bring a large pot of salted water to a boil. Add the
Spaghetti (455 g)
and cook according to the directions on the box. While the pasta cooks, wipe out the sauté pan again.
Step 9
Transfer the corn “pesto” to the pan, add 1/4 cup of pasta water and bring to a simmer over low heat, stirring until smooth.
Step 10
When the pasta is finished cooking, use tongs to transfer it to the sauté pan and toss it with the sauce. Add the
Cherry Tomatoes (600 g)
and reserved corn and toss again.
Step 11
Sprinkle a thin layer of panko crumbs over the pasta, and some of the
Fresh Basil Leaves (10 g)
. Serve warm.
