The outdoor summer markets are brimming with fresh corn now and our favorite pasta dish with basil and grilled shrimp is sure to please. Be sure to wow your guests and serve it with our corn cocktail (yes cocktail!)…it’s pretty darn delicious too!
This cocktail doesn’t actually taste much like corn, but rather uses the “milk” of the corn to offer up a pale yellow color and a creamy consistency. Hints of citrus and a good tequila are the only other things you’ll need for this summertime treat.
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- Zest of 1/2 lime
- 1/2 cup fresh corn kernels (or more if not too sweet and juicy)
- 1 ounce freshly squeezed lime juice
- 1 ounce freshly squeezed lemon juice
- 1 ounce agave syrup
- 2 ounces tequila, or to taste
- Place salt, sugar, and lime zest on a plate and mix together. Rub rim of glass with cut lime and dip rim into salt/sugar/zest mixture, coating rim completely. Set aside.
- Muddle corn in bottom of a cocktail shaker until kernels are mashed and a milky liquid forms.
- Add lime and lemon juice, agave syrup, and tequila. Fill shaker with ice and shake until combined and chilled. Strain through a fine mesh strainer into a martini glass and serve.
Makes 1 cocktail.
pasta with corn, shrimp + feta
A hearty bowl of pasta never disappoints and this one is packed with tons of flavor. Pesto is a great thing to make as a large batch and keep on hand for easy meals. To keep it, store it in a mason jar and top it with a thin layer of olive oil. Cover and refrigerate until ready to use. The olive oil helps to keep the pesto from turning brown but if it does a bit anyway, simply skim (and discard) that part off and use the bright green pesto underneath.
- Metal (or wooden) skewers
- Basil pesto
- 4 cups packed fresh basil, washed and dried
- 2 cloves garlic, roughly chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish
- 1/4 - 1/2 cup extra virgin olive oil
- 1 pound extra large shrimp (approximately 16), peeled and deveined (with tails on)
- 2 tablespoons canola oil
- 1 pound spaghetti
- 2 large ears of fresh corn, husks and silks removed
- 1/2 cup crumbled feta cheese, or to taste
- In a food processor, combine basil, garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in 1/4 cup olive oil and process until smooth. Add in a bit more olive oil (if necessary) until you reach desired consistency. Transfer to a jar (or bowl) and set aside.
- If using wooden skewers, soak in water for at least 30 minutes. Set aside.
- Wash and pat dry shrimp. Set aside.
- Preheat grill to medium-high heat. Skewer shrimp. Brush shrimp with oil and season one side of each with salt and pepper. Place skewers on grill and cook until shrimp start to turn pink and light grill marks form on bottom, about 1-2 minutes. Turn and continue to cook on other side for 1-2 minutes. Transfer skewers to a serving platter and allow shrimp to come to cool.
- Meanwhile, bring a large pot of water to a boil. Add salt and pasta and cook until pasta is al delta, 7-10 minutes. Drain and transfer to a large bowl. Drizzle past aight 1-2 tablespoons olive oil and toss to coat evenly.
- Cut off kernels from each ear of corn. To do so, lay corn on its side and using a sharp knife, carefully cut off corn kernels from cobs. Transfer cut corn to bowl with pasta.
- Remove shrimp from skewers and roughly chop into large pieces. Add to bowl of pasta along with a few dollops of pesto. Gently toss everything to combine. Stir in more pesto if desired. Taste and season with salt and pepper if necessary. Transfer to a larger serving bowl and top with feta. Serve immediately.
For more great corn recipes, download a copy of our summer ’16 issue here.