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Epicurious

Buttermilk Corn Pasta

Image may contain Food Food Presentation Cutlery Spoon Plate and Mac and Cheese
Photograph by Elliott Jerome Brown Jr., Food Styling by Mieko Takahashi, Prop Styling by Gerri Williams

Buttermilk powder might sound like an unexpected ingredient to add to pasta, but hear me out: It tastes just like boxed mac and cheese powder in the best way possible. When combined with nothing more than pasta water and a bit of butter, the buttermilk powder transforms into a cheesy sauce that’s glossy, clingy, and delightfully nostalgic. Think Annie’s white-cheddar-style mac, only tangier and more zesty. Here that zippy pasta sauce coats orecchiette alongside a bushel of corn kernels that happily nestle into the bellies of the pasta (you can use frozen corn in a pinch). Everything gets amped up with fresh basil and some optional jalapeño slivers if you’re looking for a pop of heat.

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 servings

Ingredients

3 medium ears of corn, husked
Kosher salt
12 oz. orecchiette or other short pasta
6 Tbsp. unsalted butter
8 garlic cloves, thinly sliced
1–2 jalapeños (depending on heat level), thinly sliced (optional)
1 cup buttermilk powder
1 bunch basil, tough stems removed, leaves separated
Freshly ground pepper

Preparation

  1. Step 1

    Lay 3 medium ears of corn, husked, horizontally on a cutting board and cut off kernels; transfer to a small bowl (you will have about 3 cups). Stand cobs upright and run sharp side of knife down sides to extract juices and pulp. Add to bowl with kernels and set aside.

    Step 2

    Place cobs in a large pot of salted boiling water. Add 12 oz. orecchiette or other short pasta; cook until very al dente, about 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; discard cobs. Set pasta aside.

    Step 3

    Melt 6 Tbsp. unsalted butter in same pot over medium heat. Cook 8 garlic cloves, thinly sliced, stirring occasionally, until softened and fragrant, about 4 minutes. Add 1–2 jalapeños (depending on heat level), thinly sliced (if using), and reserved corn; cook, stirring occasionally, until jalapeños soften slightly and corn is barely tender, about 4 minutes. Add 1 cup buttermilk powder, reserved pasta, and 1 cup reserved pasta cooking liquid. Stir, adding more pasta cooking liquid a little at a time if needed, until a creamy sauce forms. Stir in most of 1 bunch basil, tough stems removed, leaves separated; season with salt and freshly ground pepper.

    Step 4

    Transfer pasta to a large shallow bowl and top with remaining basil.

TagsMaindinnerVegetarianNut FreeOne-Pot MealsPastaCornVegetableOrecchietteButtermilkDairyBon Appétit

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