Creamy Corn Bucatini with Corn Ricotta and Basil

By lorik

Cook's Note: This recipe works equally well with fresh and frozen corn. For fresh corn, slice the kernels off the cob and add the cob along with the kernels to the milk in step 1. This recipe makes extra ricotta, which is perfect for our Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes.

Ingredients

• Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes:
• 2 quarts whole milk
• 4 cups (18 ounces) corn kernels (about 4 ears)
• 1/4 cup white vinegar
• Kosher salt and pepper
• 2 quarts water
• 1 pound bucatini
• 1/4 teaspoon pepper flakes
• 1/4 cup fresh basil, torn into large pieces
• 1 cup water
• 2/3 cup white vinegar
• 1/3 cup sugar
• 1 tablespoon kosher salt
• 2 cups (about 4 ears) corn kernels
• 1 large shallot, sliced thin
• 2 red Thai chiles, stemmed and seeded
• 4 (3/4-inch-thick) slices rustic sourdough bread, toasted
• 3/4 cup ricotta
• 5 ounces cherry tomatoes, halved
• 10 fresh basil leaves, torn into large pieces
• Flake sea salt and pepper

Details

Servings 4
Adapted from cooksscience.com

Preparation

Step 1

Heat milk and corn in large saucepan over medium heat until milk reaches 190 degrees F/88 degrees C. Strain milk into large bowl. Transfer corn kernels to blender along with ½ cup of strained milk; let cool for 5 minutes. Stir vinegar into milk in bowl and let sit until curds are fully formed, at least 5 minutes. Meanwhile, blend milk and corn on high speed until smooth, about 3 minutes.

Using back of ladle or rubber spatula, push corn puree through fine-mesh strainer into 12-inch skillet. Rinse and dry strainer, line with single layer of cheesecloth, and set over large Dutch oven or stockpot. 

Pour milk mixture into strainer and let drain until curds look like cottage cheese, about 5 minutes (do not discard whey). Transfer ricotta to bowl; if ricotta is dry and crumbly, adjust with reserved whey as needed to achieve creamy texture. Season with salt to taste. Measure out ¾ cup ricotta for pasta and refrigerate remaining ricotta for other use (you will have about ¾ cup to refrigerate).

Add water to whey in pot and bring to boil. Add 2 tablespoons salt and pasta and cook, stirring occasionally, until pasta is flexible but still firm, about 5 minutes. Reserve 2 cups pasta water and drain pasta.  

While pasta cooks, add pepper flakes to corn puree and place over low heat. Transfer pasta and 1½ cups reserved pasta water to skillet and cook over medium-high heat, stirring constantly, until pasta is well coated with sauce, about 1 minute. Adjust consistency with remaining pasta water, season with salt and pepper to taste, and divide among shallow bowls.  

Dollop cup ricotta evenly over top of pasta and garnish with basil. Serve immediately. 

Corn Ricotta Toast:
Bring water, vinegar, sugar, and salt to boil in medium saucepan over high heat. Remove from heat and add corn, shallot, and chiles. Let steep for at least 45 minutes. (Pickled corn mixture can be refrigerated in an airtight container for up to 1 week). 

Drain pickled corn mixture; discard chiles and pickling liquid. Divide ricotta among toasts and spread to edges. Divide pickled corn mixture and cherry tomatoes among toasts and top with basil. Season with flake sea salt and pepper to taste; serve.