Creamed Corn + Blueberry Pasta

Summer is my season; I am perpetually cold unless it’s 90 degrees outside and I’m pretty sure that I am a better swimmer than I am a walker sometimes. And one of my greatest joys in life is my terrace garden with all my plants and my bird friend Harold.

Although I don’t like to admit it either, we have to face it, summer is coming to an end (can’t type… crying too much).

I do look forward to scarfs (no joke I own more than 30) and hot chocolate (yum, melted chocolate), but STOP!! Summer is not officially over yet!

I’m still picking up gorgeous ears of corn and plump juicy blueberries at my farmers market, and to me that means its pasta time!

I love to take pastas to new levels, I’ll always be a sucker for the classic tomato sauce but when you bite into my pasta with creamy corn, tart blueberries, rich butter and thyme, I promise you will not be wishing that you made yet another marinara sauce.

So take 20 minute, whip up this pasta and enjoy a last bite of summer! And if by chance you’re reading this and its February, than crank up the heat, get some frozen corn and blueberries, close your eyes and pretend that the snow swirling outside is actually waves crashing (having a beer, or 3, it will help to visualizing this).

Creamed Corn + Blueberry Pasta

Serves 4

4 tablespoons butter

1 small yellow onion, finely chopped

1 hot chili pepper, finely chopped

2 teaspoons kosher salt

4 ears corn (4 cups shucked)

¼ teaspoon ground black pepper

1 cup vegetable stock

1 tablespoon sugar

2 teaspoons fresh thyme, finely chopped

½ cup heavy cream

1.5 cups blueberries

1 pound linguine

  1. Place a large pot of salted water over high heat for cooking the linguini. While that is heating, melt the butter in a large deep skillet over medium heat. Stir in the onions, chili pepper and ½ teaspoon of the salt and cook until tender – 3 to 5 minutes. Add the corn, vegetable stock, pepper, ½ teaspoon of the salt, and the sugar and cook until most of the liquid has evaporated – 7 to 10 minutes.
  2. Cook the pasta in the now-boiling water until al dente according to the package directions. When it is done, drain it, reserving 1 cup of the cooking water.
  3. Using a potato masher, smash the corn to help create a sauce; leaving some of the kernels still whole. Stir in the cream and thyme and cook until slightly reduced – 5 minutes more.
  4. Add the drained pasta, blueberries and the remaining teaspoon of salt to the skillet with the creamed corn; toss to coat the pasta. If the sauce seems too thick, stir in some of the reserved pasta cooking water until it has reached your desired consistency.
  5. Serve immediately, dividing the pasta among 4 dinner plates.


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