Buttery corn and rich Alfredo sauce may not seem like the most obvious pair, but we’re telling you now, this is going to be a hit with your family and friends.
The pureed corn mixture is buttery, savory, and surprisingly decadent despite having only a small amount of dairy, The corn’s natural sugars add an edge of sweetness to the sauce; the sauce coats the pasta like an Alfredo and matches its richness but is not as cheesy as an Alfredo. Too much cheese would overwhelm the corn. A lot of aromatics go into the sauce to add depth and heat; don’t skimp on them. The final dish is simple, but it hits the spot.
Recipe Tips From The Test Kitchen
Because the corn purée is thick, the pasta will set up quickly once plated. To ensure that the pasta has the correct consistency, make sure a decent amount of sauce is pooling in the bottom of the Dutch oven. That way, when it hits the table, it’s perfectly creamy.Don’t skip the salt in your pasta water. Well-seasoned pasta water makes sure the pasta is flavored, and it means the water can be used in your pasta sauce, too.Purée the corn mixture until it’s perfectly smooth; you don’t want your sauce to be gritty.
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