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Creamy Corn and Leek Pasta

Creamy Corn and Leek Pasta


  • 4 large ears corn on the cob, kernels scraped from cob

  • 1 cup chicken or vegetable stock

  • Salt

  • 2 tablespoons EVOO

  • 2 tablespoons butter

  • 2 leeks (white and light green tops), quartered lengthwise and sliced

  • 4 cloves garlic, chopped or grated

  • 1 teaspoon red pepper flakes (optional)

  • ½ cup white wine

  • 1 pound short-cut pasta or corn penne, for an extra-corny supper

  • 1 tablespoon lemon juice

  • 1 cup grated pecorino cheese or Parmigiano-Reggiano cheese 

  • A handful of basil or tarragon, torn

  • A small handful of mint, chopped


Serves: 4 to 6

Place a large pot of water on to boil for pasta.

Puree half the corn with stock.  

Salt boiling water. 

Heat olive oil, 2 turns of the pan, add the butter and melt it into oil. Add leeks, season with salt and soften 3 minutes. Add the corn kernels, garlic and red pepper and cook another 3 minutes, then add the wine and let it evaporate.   

Add pasta to water and undercook 1 minute; reserve half a mug of water before draining. 

Stir the puree into the leeks, add lemon juice and simmer.  

Toss pasta with sauce, cheese and cooking water; adjust salt. Top with basil or tarragon and mint to serve.