Creamy Corn Pesto

For kids, a boiled, butter-slathered ear of corn offers a fantastic distraction while the rest of dinner is being cooked. But if you’re looking for more of a family meal, we recommend this creamy corn pesto pasta.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put a pot of salted water on to boil and cook the pasta according to package instructions. (The sauce comes together in about the same time as it takes for the pasta to cook, so once the water is on, you can dive right into the next step.)

Step 2

Add a glug of olive oil to the bottom of a pan and turn the burner to medium-low. Add the garlic and cook for 3-4 minutes until it’s just starting to color and grow fragrant.

Step 3

Add the corn straight away along with the butter (if using), basil and a splash of water. Stir to combine the ingredients and cover the pan. Cook for about 15 minutes over medium-low heat, stirring every few minutes and adding a splash of water if the mixture starts to stick to the pan at all.

Step 4

When it’s ready, the corn should be bright yellow and a bit soft. Scrape the contents of the pan into a blender or food processor and blitz until smooth. (Add a teeny splash of water if it feels too thick.)

Step 5

Right before you strain the pasta, reserve ~½ cup of cooking liquid in a mug. Toss the pasta with the sauce and a splash of cooking liquid to coat the noodles thoroughly. Finish with some freshly torn basil, a generous grating of Parmesan (if using!) and salt, to taste. Serve promptly.