Ingredients
This easy orecchiette recipe just screams summer. The sweet corn and basil are celebrated by pairing them together and the sauce is light, lemony with a touch of garlic. Just delicious.
Extra-virgin olive oil. Butter or avocado oil can be used instead. Red onion. Fresh Garlic cloves. Corn on the cob. Frozen corn can be substituted. Chilli flakes/red pepper flakes. Cream. Heavy/whipping cream. Sour cream. Lemon. Basil pesto. Salt and black pepper. Fresh basil, to serve. Orecchiette. I love how the corn kernels nestle in the hollows of the orecchiette pasta but feel free to use any short type of pasta of your choice. Farfalle or penne are great options – the corn will slip off long pasta shapes so I wouldn’t suggest using spaghetti, linguine, etc.
What is orecchiette?
Orecchiette is a small pasta shape named for their resemblance to a small ear. The literally means “Small ear” in Italian.
How to make creamy corn orecchiette
Can I make this ahead?
This pasta is definitely best served straight away but leftovers can be kept in an airtight container for up to 3 days in the fridge. I wouldn’t recommend freezing as the sauce might split once thawed.
Summer pasta recipes
