Creamy Corn Pasta with Frizzled Leeks and Truffle
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This creamy pasta sauce is made from pureed corn, shallots and leeks finished with a little cream and Parmesan cheese. I love using corn as much as I can when it’s at its peak during summer months. The pasta is garnished with frizzled leeks to add texture and a tiny bit of truffle oil to finish the dish.
Creamy Corn Pasta with Frizzled Leeks and Truffle
Table of contents
Key Ingredients in This Recipe
- Corn – I love making the most of sweet summer corn picked up from local farm stands. In this recipe I prefer to use ears of fresh corn with the kernels cut off the cob rather than frozen or canned kernels. In this recipe I cut the kernels off the cob and sauté them until they’re tender then simmer them to create the sauce.
- Leeks – Leeks are a part of the allium family and add a more mild, sweeter taste than onions to complement and balance the sweet corn. They’re both simmered in the sauce and fried until they’re “frizzled” as a crisp garnish on the top of the dish.
- Cream – I blend the sauce after it’s simmered and add a touch of cream for a smooth finish.
- Pasta – I choose to use rigatoni to hold this sweet and creamy sauce. It can be swapped with another tubular pasta shape like paccheri or penne.
- Truffle Oil – This recipe is finished with a bit of truffle oil (you can also use truffle salt) but it can always be omitted. While all truffle oils are essentially “fake” because olive oil is infused with a gas to give the flavor, some are definitely better than others. Look for bottles that only contain the ingredients olive oil and truffles. While truffle oil is expensive, a nice small bottle is worth the splurge and the bottle will last you awhile since you only need a little bit of the intense oil for finishing dishes. If using truffle salt, use less salt when finishing the sauce.
How to Make Creamy Truffle Grilled Corn Pasta
Step 1: Cut the leeks.
Trim the leek so it’s the white and light-green parts only. Cut leek in half lengthwise then thinly slice into thin matchsticks. Rinse the leeks and drain on paper towels.
Step 2: Fry leeks.
Add enough oil to a heavy bottomed saucepan to reach 2-inches (5cm) up the sides. Heat oil over medium heat to 375ºF (190ºC). Working in batches so as to not overcrowd the pot, add the leeks and fry until golden brown, about 8 to 10 minutes. Remove using tongs or a slotted spoon to a paper towel-lined plate to drain. Season leeks with salt and repeat with remaining leeks.
Step 3: Cut the kernels off the cob.
Using a sharp knife, cut the kernels off the cob and discard the cobs.
Step 4: Sauté vegetables.
Heat a large pot over medium heat, add the oil and heat through. Add the butter and allow to melt then add the corn, shallots and leek, sautéeing until the leeks are tender, about 6 to 8 minutes, stirring occasionally.
Step 5: Simmer wine.
Add the white wine and reduce the heat to medium-low, simmering until the wine has reduced by half, about 6 minutes.
Step 6: Blend sauce.
Add the mixture to a blender or the bowl of a food processor fitted with the blade attachment and blend until smooth.
Step 7: Add cream.
Return the mixture to the pot and whisk in the cream. Season to taste with salt.
Step 8: Cook pasta.
Bring a large pot of water to a boil over medium-high heat. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
Step 9: Finish pasta.
Add the sauce to the pasta as well as the cheese and ½ cup of the reserved pasta water. Stir to combine.
Step 10: Serve.
Divide the pasta among warmed serving bowls. Top with the frizzled leeks and a drizzle of the truffle oil. Serve warm.
Tips and Tricks for This Recipe
Swaps and Substitutions
- Easily swap the rigatoni for another favorite pasta
- The shallot can be swapped for yellow onion if needed.
- I choose to add a bit of truffle oil to garnish the dish though truffle salt can also be used. The truffle can also be omitted altogether depending on preference.
- For a dairy free version omit the heavy cream. Parmesan is often fine for those with a lactose intolerance because it has such a low lactose level.
Tips for Buying Corn
- When buying corn, look for a bright green husk that is tight around the ears of corn.
- Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.)
- Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
How to Prep this Recipe in Advance
- The leeks can be fried a day in advance and stored in an airtight container at room temperature.
- The creamy corn sauce can be made up to 4 days in advance. Store refrigerated in an airtight container and wait to add the cream and cheese before storing for the best results when reheating.
Other Recipes to Try
If you enjoy this creamy corn pasta recipe, I recommend checking out some of these:
Creamy Corn Pasta with Frizzled Leeks and Truffle
Ingredients:
For the frizzled leeks:
- 1 large leek
- Vegetable oil as needed, for frying
- Kosher salt as needed
For the creamy corn sauce:
- 3 medium ears sweet corn shucked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large leek thinly sliced, whites and light-green parts only
- 1 medium shallot thinly sliced
- 2 cups dry white wine
- ½ cup heavy cream
- Kosher salt as needed
- 1 pound rigatoni pasta
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon white truffle oil
Instructions:
For the frizzled leeks:
- Trim the leek so it’s the white and light-green parts only. Cut leek in half lengthwise then thinly slice into thin matchsticks. Rinse the leeks and drain on paper towels.
- Add enough oil to a heavy bottomed saucepan to reach 2-inches (5cm) up the sides. Heat oil over medium heat to 375ºF (190ºC).
- Working in batches so as to not overcrowd the pot, add the leeks and fry until golden brown, about 8 to 10 minutes. Remove using tongs or a slotted spoon to a paper towel-lined plate to drain. Season leeks with salt and repeat with remaining leeks.
For the creamy corn sauce:
- Using a sharp knife, cut the kernels off the cob and discard the cobs.
- Heat a large pot over medium heat, add the oil and heat through. Add the butter and allow to melt then add the corn, shallots and leek, sautéeing until the leeks are tender, about 6 to 8 minutes, stirring occasionally.
- Add the white wine and reduce the heat to medium-low, simmering until the wine has reduced by half, about 6 minutes.
- Add the mixture to a blender or the bowl of a food processor fitted with the blade attachment and blend until smooth.
- Return the mixture to the pot and whisk in the cream. Season to taste with salt.
- Bring a large pot of water to a boil over medium-high heat. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
For serving:
- Add the sauce to the pasta as well as the cheese and ½ cup of the reserved pasta water. Stir to combine.
- Divide the pasta among warmed serving bowls. Top with the frizzled leeks and a drizzle of the truffle oil. Serve warm.
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