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