A recipe on cooking.nytimes.com caught my eye. It was for Orecchiette With Corn, Jalapeño, Feta and Basil. In typical fashion, I didn’t follow it exactly and added diced onion and grape tomatoes, so if you want the actual recipe, go to their website.
It was really simple and good. I had a few extra ears of cooked corn, so I stripped the kernels from the cob. I removed the seeds and membranes from the jalapeño. Funny thing about jalapeños. You really can’t tell how hot it is just by looking at it, so I tend to err on the side of caution. There’s a theory that if there are visible lines on the outside, it tends to be hotter, but that may not be true. You could probably use a different shape of pasta, but orecchiette catches the corn kernels in its cup and makes it more fun.
1/2 lb. orecchiette
2 TBS butter
1 small onion, diced
1 jalapeno, minced
About 3 cups fresh corn kernels
About 4 oz. feta, crumbled
About 1/2 cup torn basil leaves
- Cook the pasta in generously salted water. Reserve a cup of the pasta water.
- Melt the butter in a saute pan over medium heat. Add the onion and jalapeño and cook until softened. Add the corn kernels. Cook for a few more minutes. Season with salt.
- Add about 1/4 cup of the reserved pasta water. Bring to a strong simmer.
- Add the pasta, tossing it to combine ingredients. Add the feta, and another 1/2 cup reserved pasta water. Toss until fully coated with sauce.
- Add chopped grape tomatoes and fresh basil. Use the last of the pasta water if needed.
This was yummy…..thank you for the recipe! My husband thought it could be more cheesy, so I may try and make it with double the feta next time.
Glad you liked it! More feta sounds like a good idea.