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SideChef
Recipes
American
Spaghetti with Sweet Corn Pesto

12 INGREDIENTS • 11 STEPS • 45MINS

Spaghetti with Sweet Corn Pesto

Recipe

4.0

4 ratings
What is sweet corn pesto, you ask? Let me explain. It’s a sauce that made the same way as traditional basil pesto, but with a few major differences. Instead of basil and pine nuts, I sauté fresh corn with some smashed garlic and blend it all together with parmesan and olive oil to make a sauce that’s creamy, subtly sweet and savory.
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What is sweet corn pesto, you ask? Let me explain. It’s a sauce that made the same way as traditional basil pesto, but with a few major differences. Instead of basil and pine nuts, I sauté fresh corn with some smashed garlic and blend it all together with parmesan and olive oil to make a sauce that’s creamy, subtly sweet and savory.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

45MINS

Total Time

$2.51

Cost Per Serving

Ingredients

Servings
4
us / metric
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil, divided
Corn Kernels
3 1/2 cups
Corn Kernels
cut from 6 ears of corn
Garlic
2 cloves
Garlic, peeled, crushed
Kosher Salt
2 Tbsp
Kosher Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Panko Breadcrumbs
1/2 cup
Panko Breadcrumbs
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Parmesan Cheese
1/2 cup
Freshly Grated Parmesan Cheese
Spaghetti
1 lb
Spaghetti
Cherry Tomato
4 cups
Cherry Tomatoes, halved
Fresh Basil Leaf
1/2 cup
Fresh Basil Leaf
torn into pieces
Kosher Salt
1/4 tsp
Kosher Salt

Nutrition Per Serving

VIEW ALL
Calories
838
Fat
23.6 g
Protein
26.9 g
Carbs
132.8 g
Love This Recipe?
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Cooking Instructions

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step 1
In a 12-inch large sauté pan, heat Extra-Virgin Olive Oil (3 Tbsp) over medium-low heat.
step 2
Add the Corn Kernels (3 1/2 cups), Garlic (2 cloves), and Kosher Salt (1 tsp) and cook for 8-10 minutes, stirring occasionally, until the corn is tender.
step 2 Add the Corn Kernels (3 1/2 cups), Garlic (2 cloves), and Kosher Salt (1 tsp) 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 (1 Tbsp) over medium heat. Add the Panko Breadcrumbs (1/2 cup), Crushed Red Pepper Flakes (1/4 tsp) and Kosher Salt (1/4 tsp).
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 (1 1/2 Tbsp) and Ground Black Pepper (1 tsp) to the corn and garlic and process until coarsely pureed. With the food processor running, add Extra-Virgin Olive Oil (1 Tbsp) and process until smooth.
step 6 Add Kosher Salt (1 1/2 Tbsp) and Ground Black Pepper (1 tsp) to the corn and garlic and process until coarsely pureed. With the food processor running, add Extra-Virgin Olive Oil (1 Tbsp) and process until smooth.
step 7
Add the Parmesan Cheese (1/2 cup) and pulse until combined.
step 8
Meanwhile, bring a large pot of salted water to a boil. Add the Spaghetti (1 lb) and cook according to the directions on the box. While the pasta cooks, wipe out the sauté pan again.
step 8 Meanwhile, bring a large pot of salted water to a boil. Add the Spaghetti (1 lb) 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 (4 cups) and reserved corn and toss again.
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 (4 cups) and reserved corn and toss again.
step 11
Sprinkle a thin layer of panko crumbs over the pasta, and some of the Fresh Basil Leaf (1/2 cup). Serve warm.
step 11 Sprinkle a thin layer of panko crumbs over the pasta, and some of the Fresh Basil Leaf (1/2 cup). Serve warm.

Tags

American
Budget-Friendly
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Pasta
Summer
Vegetables
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