My grandparents would often use this time to drink tea in our garden and prep vegetables that they had picked during the day. My grandfather grew corn, my grandmother was an expert corn shucker, and I’m fairly certain that I was too. This creamed corn linguine takes me back to one of those late summer early fall evenings. The pasta sauce is made with both creamed and whole fresh corn, smoked cheddar, adobo peppers, and heavy cream. I like cherry tomatoes, cilantro, basil, or even crumbled bacon bits as toppings.
How to Shuck Corn
This recipe calls for six ears of corn, which will feel like a lot, but once it comes together in the sauce it’ll be just right! Any color of corn will do. Allegedly, white and yellow corn taste the same. So, use whichever corn looks the best at the farmers market or grocery store. Pick corn that is firm to the touch and bright in color. Steer clear of corn that appears to be shriveled or browning. There are several ways to shuck corn, but I find this the simplest:
Stand the corn vertically, with the stem-side down and the tip facing up.Peel the outer leaves without removing them.Separate the silk on the top to reveal the corn kernels. Rub downward with your hand, taking the silks and remaining leaves with it.Snap off the bottom stem—the husk should also come right off.
How to Cut the Corn Off the Cob
To cut the corn off the cob, stand the shucked corn vertically inside a large bowl. Using a small sharp knife, cut downward to remove the kernels off the cob. Once all the kernels are removed, take the back of the knife and carefully scrape any remaining “milk” off the cob. Don’t skip this step! This is an opportunity to get all of the sweet, flavorful juices from the cob.
Substitutions are Welcomed
Smoked cheese gives this pasta a deep, smoky flavor. That said, it’s optional! Feel free to use any type of cheddar, pepper jack, or any hard cheese if you like. The heat and smokiness come from the canned chipotle peppers in adobo. I use 2 peppers, along with 1/4 cup of the sauce. If you would like less heat, use 1 pepper or even half a pepper. For a spicier sauce, add as many peppers as you’d like! This recipe calls for linguine, but feel free to use whatever pasta you have on hand. Don’t forget to salt the pasta cooking water. I repeat, salt your pasta water. It’s a simple step, but it makes such a big difference.To cut down on the prep time, buy those nifty pre-shucked packages of corn from the grocery store. I like using the freshest corn since it’s so tasty when it’s in season, but I’m sure the pre-shucked stuff will still taste amazing.
More Corn Recipes to Try
Corn Chowder Caprese Corn Salad Sweet Corn Gnocchi Skillet Ceviche with Avocado and Grilled Corn Spicy Corn Fritters
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!
