Orecchiette With Corn, Jalapeño, Feta and Basil

Name: Orecchiette With Corn, Jalapeño, Feta and Basil
Total time: 30 min
Ingredients: 1 pound orecchiette; 4 tablespoons unsalted butter; 1 jalapeño, finely chopped; 5 ears corn, shucked and kernels removed (about 3 1/2 to 4 cups kernels); Kosher salt; 8 ounces crumbled feta cheese; 1/2 cup torn basil leaves, plus more for serving; Flaky salt, for serving (optional)

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Total: 30 minutes

Servings: 4

Cost: $7.73 /serving

Author : Colu Henry

corn feta jalapeno

Orecchiette With Corn, Jalapeño, Feta and Basil

Ingredients

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1 pound orecchiette4 tablespoons unsalted butter1 jalapeño, finely chopped5 ears corn, shucked and kernels removed (about 3 1/2 to 4 cups kernels)Kosher salt8 ounces crumbled feta cheese1/2 cup torn basil leaves, plus more for servingFlaky salt, for serving (optional)

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Instructions

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Step 1

Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.

Step 2

While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.

Step 3

Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.

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