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Pappardelle with Jersey Corn Sauce

Pasquale Sciarappa
This is a simple dish using sweet Jersey corn from the Garden State itself. Sweet Jersey corn is in season right now and I try to enjoy it as much as I can for the short amount of time that it is available. It is a summer treat I look forward to every year! Not from Jersey or trying this in the winter? No worries, this recipe tastes great with canned corn as well!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Italian


  • 1/2 lb. Pappadelle Pasta or your favorite pasta
  • Corn kernels removed from 6 Corn Cobs
  • 6 Tbsp. Butter
  • 1 cup Pecorino cheese freshly grated, Parmigiano cheese as a substitute
  • Handful of Parsley chopped for topping
  • Salt and black pepper to taste


  • Bring a large pot of salted water to a boil. This will be used to cook the pasta later.
  • Begin by removing the corn kernels from the cobs. See video above for how I do this step.
  • In a large saute pan, melt half of the butter over medium to high heat. Once melted, add in the corn and season with salt and black pepper. Mix together and cook for about five minutes and then remove from the heat.
  • Once the corn has cooked for about five minutes, add the pasta into the pot of boiling water and cook as per the package instructions.
  • Meanwhile, take half of the corn and add it into a blender with two ladlefuls of the pasta water. Blend until smooth. Add back into the pan with the rest of the corn and mix, cooking over low heat. Add in the rest of the butter and continue to cook over low heat until the pasta is ready.
  • Once the pasta is ready, strain it and add it into the pan with the corn sauce. Sprinkle in the pecorino cheese and mix until fully combined.
  • Remove from the stove and serve with a sprinkle of freshly grated pecorino cheese and some chopped parsley. Salute and cin cin!


Keyword corn, pappardelle
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