Fresh Pasta with Sweet Corn

by Vicki BrunsvoldTastemaker in Residence


2 large ears sweet corn
5 Tbsp unsalted butter, divided
3 cups cherry tomatoes
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1/2 cup dry white wine
12 oz fresh pappardelle pasta
1/2 cup low-sodium chicken broth
1 bunch scallion, thinly sliced
1/2 cup freshly grated parmesan plus more for topping
Fresh basil, julienned


  1. Cook corn in boiling water until slightly tender - about 3 minutes. Remove ears with tongs and reserve boiling water. When cool, cut off kernels and set aside.
  2. Melt 2 Tbsp butter in a large skillet over medium heat. Add the tomatoes, 1 tsp salt and 1/2 tsp black pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook one more minute. Add the wine and cook until reduced by half, about 4-5 minutes.
  3. Cook the pappardelle in the corn water, adding 2 Tbsp salt and cook as label directs. Reserve 1 cup of the cooking water, drain pasta.
  4. Add the chicken broth and reserved corn kernels to the skillet and bring to simmer. Add the pasta to the skillet, add the scallions, parmesan, remaining 3 Tbsp butter and 1/2 tsp salt.  Toss to combine.  Add reserved cooking water as needed.
  5. Season as needed.
  6. Top with more parmesan and basil.

Cook’s Note: Fresh pappardelle pasta is the best; for those of you in Minneapolis try Broders. If not available, use good quality dry pasta.