Hello Everybody! Today I am sharing with you my pappardelle with Jersey corn sauce recipe. 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! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Ingredients:

• 1/2 lb. Pappardelle
• Corn kernels removed from 6 Corn Cobs
• 6 Tbsp. Butter
• 1 cup Pecorino Cheese, freshly grated
• Handful of Parsley, chopped for topping
• Salt, to taste
• 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!