Creamy Corn and Leek Pasta

Utah corn is peaking – and I can’t get enough. While there are plenty of good ways to enjoy this seasonal treat, you are going to swoon over this creamy pasta dish (which actually has no cream!). A buttery Chardonnay is the perfect compliment to the sweet, rich-tasting sauce which coats and clings to the pasta in this ode to summer. A garnish of a mildly spicy pepper adds a wonderful counterpoint. You can use roasted poblanos or jalepeños, fresh chopped jalepeños, or even try pickled for an unexpected twist.

Corn husked in bowl


Creamy Corn and Leek Pasta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
  • 2 tablespoons olive oil
  • 3-4 pieces of prosciutto optional
  • 1 tablespoon butter
  • 1 large leek white part only, chopped
  • 3 garlic cloves chopped
  • 4 ears corn grated on a box grater into a bowl
  • 1 tablespoon honey or maple syrup
  • 1 small sprig rosemary leaves chopped
  • Salt and fresh black pepper
  • 1/2 cup freshly grated parmigiano reggiano
  • Roasted Poblano chili or jalepeño fresh chopped jalepeño, or pickled sliced jalepeño (optional)
  • 1 pound pasta such as bucatini, paccheri, or something else with some texture to hold the sauce
  1. Warm the olive oil in a large saute pan over medium heat. If using the prosciutto, add the meat and cook, turning over once, until browned and crisped. (If not, add oil and skip to step 2). Remove to a paper towel to drain, then chop or break into small pieces and set aside for the garnish.
  2. Add the butter to same pan and cook the leeks and garlic for 5 minutes with a pinch of salt until softened. Add the corn and stir well. Cook over medium low heat for about 20-30 minutes, stirring occasionally to prevent sticking. You may need to add some water to the pan if it looks dry. Toward the end of cooking, add plenty of fresh cracked black pepper and stir in the maple syrup or honey and the rosemary. Taste for salt and add if needed.
  3. Cook the pasta in salted water according to the package directions until just cooked. Drain, reserving at least a cup of the pasta water. Add the pasta to the corn and add half of the pasta water, stirring over low heat to create a beautifully creamy mixture, 2-3 minutes. It should be more on the souply side than you would think as it will continue to thicken. Taste for seasoning and add more salt and pepper if needed. Finally, turn the heat off and stir in about half of your grated cheese until incorporated.
  4. To serve, spoon into bowls and sprinkle the reserved prosciutto, the peppers, and a sprinkle of the grated cheese.
Recipe Notes
  1. Pasta needs to be served warm as soon as it is done, so you can't do this one ahead, however you can prep some of the ingredients ahead of time. The leeks and garlic can be chopped, the corn can be grated in a bowl, and the cheese can be grated and placed in the fridge.


Try with the Tapiz Chardonnay ’15.

Please share this post with friends:


Recipe Rating