Buzz
I completely agree with the saying that necessity sparks creativity, especially when cooking. I didn’t have a lot of ingredients available, but I was definitely in need of lunch. With a couple of ears of corn to experiment with, it seemed like the perfect opportunity for a little culinary invention. When hunger hits, almost any starchy dish feels like the answer, so I grabbed some spaghetti and tried making corn Alfredo. The outcome was unexpectedly delicious.
Does alfredo sauce contain cream?
Before anyone criticizes me for leaving out cream, let me point out that a traditional Italian Alfredo pasta doesn’t actually include cream in the sauce. It’s a common addition to make the sauce thicker and richer—and I usually add it too—but all you really need is some pasta water, butter, and Romano or Parmesan cheese.
In this recipe, I'm creating a lighter version of the classic Alfredo sauce, without any cream. It's more fluid than the traditional cream-heavy version, but still rich in flavor and incredibly satisfying. Personally, finishing a big plate of this doesn't leave me feeling heavy or sluggish like the richer, creamier sauces sometimes can. It may not be the Alfredo sauce you're used to, but it's fantastic in its own right. And if the name bothers you, feel free to spice it up with extra pepper and rename it 'corn cacio e pepe.'
My kitchen philosophy is 'just give it a try,' and that’s exactly what I did. What I ended up with was a bowl of pasta that tasted like a tribute to the joys of late summer corn. The sauce was delicate and buttery, with Parmesan bringing a more pronounced flavor than I anticipated, but without overpowering the dish. When you really think about it, butter, salt, and cheese are long-time companions to corn, and they harmonized beautifully together.
The dish is straightforward and quick to prepare, but I'd advise being cautious in the final step when adding cheese to the hot pasta. Resist the urge to keep the heat on, as it might cause the cheese to seize up. Turn off the heat and allow the residual warmth to melt everything into a smooth blend. While it doesn’t alter the delicious flavors, the result will be a lovely dish with tangled noodles, bits of corn, and melty cheese. I used regular spaghetti since that’s what I had on hand, but next time I’d opt for a more textured pasta like rotini, orecchiette, or cavatappi to hold onto more of those crushed corn pieces.
This recipe may appear to be heavy on the salt, but I recommend sprinkling it in gradually, tasting as you go, and adjusting based on your preferences. It really depends on how sweet your corn is. My corn was exceptionally sweet, so I found myself adding a bit more salt at the end. After removing the kernels from the cob, I scraped the cob to collect the 'corn milk,' but it's not absolutely necessary since the blending step will also release the juices from the kernels. If you're craving a taste of summer, you can even use frozen corn any time of year.
Pasta with Corn Alfredo Recipe
Ingredients:
4 ounces pasta
1 clove garlic, peeled and halved
2 tablespoons butter
2 small ears of fresh corn, kernels removed and cobs scraped
⅓ cup shredded or grated Romano cheese (or parmesan)
¼ - ½ teaspoon salt
A crack of black pepper
1. Bring a pot of water to a boil. Once it's boiling, add a pinch of salt (like 'salty as the sea' or to your taste) and drop in the pasta. Crush the corn kernels. You can do this with a potato masher, a blender, or an immersion blender in a measuring cup. The goal is to extract some of that starchy 'corn milk' and break the kernels up a little.
2. While the pasta cooks, melt the butter in a large pan and toss in the garlic clove, leaving it whole and cracked open for just a hint of flavor. You'll remove it later. Let the butter and garlic cook together for about a minute, then add the corn and stir for another minute. Find the garlic, take it out, and discard it.
3. By this time, the pasta should be nearly done. Turn off the heat on the pan, stir in the cheese, and use tongs to transfer the pasta directly into the pan. A little splash of pasta water is welcome (but don’t overdo it). Toss everything together and divide it between two bowls. Add a sprinkle of fresh pepper on top and extra cheese if desired.
