When you char the corn in the cast-iron fry pan, inevitably it will leave some black charred pieces of corn in the pan. If you only use one pan for the recipe, don’t be alarmed at the occasional black fleck in your pasta, or feel free to char the corn in the pan and either use another pan for the tomato sauce or carefully clean the hot pan before moving onto the next steps in the recipe.
- 8 ounces angel hair pasta
- 2 ears corn, kernels removed from the cob
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1⁄2 cup chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1⁄4 cup crumbled ricotta salata or grated Parmesan cheese
- 1⁄4 cup chopped fresh herbs, such as basil or thyme
- Freshly ground black pepper
HOW TO MAKE IT
- Bring a large pot of water to a boil, salt it, and cook the pasta according to the package instructions to al dente. Drain, reserving 1⁄2 cup of the cooking liquid, and set aside.
- In a 12-inch cast-iron fry pan, add the corn kernels over medium-high heat and sauté kernels for 3 to 5 minutes, stirring occasionally until corn is lightly charred. Remove the corn to a bowl and and cover to keep it warm. Heat the oil in the pan, then add the tomatoes and cook until they are blistered and slightly wilted, 3 to 5 minutes. Add the shallot and garlic and cook for about 30 seconds. Add the chicken stock and lemon juice and cook for 2 to 3 minutes, until the liquid is slightly reduced. Fold in the butter, pasta, corn, and some or all of the reserved pasta water as needed to loosen the sauce. Top with the ricotta salata, fresh herbs, and a large pinch of salt and pepper and serve.