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Creamy Corn Pasta


Hey everyone! Happy delivery day! We've got lots of goodies for you this week; delicata sqaush, spaghetti squash, pineapple, asparagus, some berries, onions, swiss chard, apples, corn and more! The apples came from Baker Fruit Farm, in Lisbon, OH. These apples are special to us, as this is the family farm of our very own, Jodi Mitchell, Community Relations Manager. Here are some funky apples to make you smile today!

The corn came from a picture perfect family farm in Parkman, OH. This family of 11 works their farm day in and day out to grow beautiful organic, non-gmo produce, like the surplus of corn we were able to rescue from them. It feels special to be able to work directly with our local farmers, create that relationship and rescue the produce that may have otherwise been left in the fields. This is why we do what we do! Thank you for helping us make this happen!

We're using the corn this week to create a pasta dish that comes together in less than 30 minutes. We cut the corn off the cob, save the cob to boil in stock next time, the flavor will be delicious. We sauté the corn in some butter with garlic, add some milk, parmesan and you have a creamy corn alfredo sauce that's deliciously savory and sweet at the same time. Let's dig in!

Creamy Corn Pasta Serves 2

Ingredients 2 ears of Perfectly Imperfect corn, cut off the cob 1 clove minced garlic 1 T butter 1 cup milk 1/3 cup grated parmesan cheese 6 oz uncooked pasta 1 T fresh parsley, chopped salt & pepper to taste

Directions 1. Bring water to a boil and cook pasta according to box directions. 2. In a sauté pan, melt butter over medium heat and add corn. Cook for 3-5 minutes, until corn is slightly golden. 3. Add minced garlic to the corn and stir for 2-3 minutes, until translucent. Pour in the milk, and bring the heat to medium-high, simmering for 3 minutes. 4. After the milk has come to a bubble and slightly reduced, turn the heat down to low and stir in parmesan cheese. This will thicken the sauce. Taste your sauce and then season with salt and pepper. I wait to season it until after the cheese gets added because parmesan is salty. 5. Keep your sauce on low and once the pasta is cooked through, add to the sauce and combine. Stir in fresh parsley and serve while hot! Enjoy!

We hope you love this recipe as much as we do! Be sure to tag us on instagram, @perfectlyimperfectproduce, with your weekly creations so we can share them on Sunday! We look forward to seeing what you come up with. Thanks for another great week, PIP fam!

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