corn pesto fettuccini

For some reason I waited almost a year to test this recipe out and I wish I had made it sooner.

Immediately the recipe intrigued me because I had never heard or tasted anything that combined all these ingredients that I love – corn, pasta and basil. I seriously wish I had not waited so long – it was one of the best new recipes I have tried recently!

When I think of pesto, I always think of the traditional Italian pesto with pine nuts, Parmesan cheese, basil and olive oil. But pesto can also include different types of nuts and herbs. This pesto includes the traditional ingredients, in addition to corn. The pesto was so good – I was eating spoonfulls of it before dinner (I had to make sure the seasoning was right!)

I have always loved corn, but to combine corn with basil and Parmesan was something I had never tried. But I knew I would love it. I really liked the freshness of the basil, the sweetness of the corn, the nuttiness of the pine nuts and Parmesan and the saltiness of the bacon. It was so delicious!

It is a time-consuming dish to make because you have to cut the kernels off the corn cob, sauté the corn and then prepare the pesto, but it is definitely worth it if you have the time. 

Corn Pesto Fettuccini

4 bacon slices

4 cups fresh corn kernels (cut from about 6 large ears)

1 large garlic clove, minced

1 ¼ teaspoon kosher salt

¾ teaspoon freshly ground black pepper

½ cup freshly grated Parmesan cheese, plus additional for serving

1/3 cup pine nuts, toasted

¾ cup fresh basil leaves, divided

1/3 cup extra virgin olive oil

8 ounces fettuccine

Directions:

Place cleaned corn cobs in a large pot with water. Once the water boils, remove the corn from the pot and let cool. Once the corn has cooled, use a knife to cut the kernels off the corn cobs.

In a large, nonstick skillet, cook bacon over medium heat until brown and crisp. Transfer bacon to a paper towel-lined plate to absorb extra fat. Discard all but 1 tablespoon drippings from the skillet.

Once bacon has cooled, chop or tear it into small pieces.

In the skillet with drippings, add the corn kernels, garlic, salt and pepper and heat until corn is warmed through, about 4 minutes.

Transfer 1 ½ cups of the corn kernels to a bowl and set aside. Place remaining kernels in food processor bowl. Add Parmesan cheese, pine nuts and half of the basil to the bowl. With machine running, slowly add olive oil and process until pesto is almost smooth. Set aside.

Cook pasta until al dente. Drain, reserving 1 ½ cups pasta water.

Add pasta back to pot along with pesto, reserved corn kernels. Toss until mixed through, adding pasta water ¼ cup at a time until desired consistency is reached.

Transfer to serving dishes and sprinkle with bacon, Parmesan cheese and remaining chopped basil leaves. 

(Recipe adapted from Cook Like a Champion)