Easy One-Pot Creamed Corn Bucatini Recipe
This easy recipe combines the comforting creaminess of corn with the convenience of one-pot cooking. Perfect for a quick summer meal, this dish features bucatini pasta in a buttery, slightly spicy sauce with fresh thyme and basil for a burst of flavor.
Equipment
- Large Dutch oven or pot
Ingredients
- 4 tablespoons salted butter
- 4 ears yellow corn kernels sliced from the cob
- 2 garlic cloves minced or grated
- 2 tablespoons fresh thyme leaves
- 1 jalapeño or red Fresno pepper seeded and thinly sliced
- 2 green onions chopped
- Kosher salt and freshly ground pepper to taste
- 1 1-pound box bucatini pasta
- ½ cup grated Parmesan cheese
- 2 tablespoons crème fraîche
- ¼ cup fresh basil leaves roughly torn
Instructions
- Prepare the Corn Mixture: In a large Dutch oven, melt the butter over medium heat. Add the corn, garlic, thyme, jalapeño, green onions, and a pinch of salt and pepper. Stir occasionally and let it cook until the corn begins to turn golden and slightly caramelized, which should take about 5 minutes.
- Cook the Pasta: Pour 4½ cups of water into the pot and bring it to a boil over high heat. Add the bucatini and season the water lightly with salt. Allow the pasta to cook while stirring occasionally, ensuring it absorbs the liquid evenly. Continue cooking until the pasta reaches an al dente texture, which takes around 10 minutes.
- Make the Creamy Sauce: Once the pasta is done, remove the pot from the heat. Stir in the Parmesan cheese, crème fraîche, and fresh basil leaves. Mix thoroughly until the cheese melts and the ingredients combine into a smooth, creamy sauce. If the sauce feels too thick, add a splash of water to loosen it to your desired consistency.
- Serve Immediately: Plate the bucatini while hot, garnishing with extra basil or grated Parmesan if desired. Enjoy this rich and flavorful pasta dish right away.
Notes
- For added depth, grill the corn before slicing it off the cob.
- Adjust the spice level by using more or less jalapeño or substituting it with a milder chili.
- This dish pairs beautifully with a crisp white wine or a light summer salad.
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