Ingredients
The following ingredients have 4 Servings
- 4 ears corn on the cob
- husked
- 2 tablespoons extra-virgin olive oil
- EVOO
- 4 tablespoons butter
- cut into pieces
- 2 large jalapeño peppers
- sliced
- 2 thin leeks
- cleaned and halved lengthwise
- then sliced 1/4-inch-thick
- 4 large garlic cloves
- crushed and chopped or sliced
- Salt and pepper
- 1 pound corn penne rigate with lines
- 1 lime
- juiced
- 8 ounces ricotta salata
- crumbled
- 1 cup chopped mint and parsley
- combined
Instruction
- Stand up corn in large bowl and scrape off kernels, then scrape down into the cob to release the sweet, milky juice from cob
- Heat a large pot of water to boil for pasta
- To a large skillet over medium-high heat, add EVOO, 2 turns of the pan
- Melt butter into oil and add the corn, jalapeño peppers, leeks, garlic and season with salt and pepper
- Cook pasta in salted water to al dente
- Add half a mug of water to corn, then drain pasta
- Add lime juice to corn, then add pasta and cheese to the pan and half the mint and parsley
- Toss to combine
- Serve pasta in shallow bowls topped with remaining mint and parsley