Mushroom Sweet Corn Pasta

Ingredients

• 2 ears of corn
• 12 oz brown mushrooms, thinly sliced
• 1 teaspoon finely chopped thyme ((about 3-4 sprigs of thyme))
• chopped parsley ((to serve))
• 1/2 tablespoon minced garlic
• 1/4 cup freshly grated parmesan cheese ((plus more, to serve))
• salt
• 8 oz pasta, preferably orecchiette
• olive oil
• 1 tablespoon butter
• pepper
• 1/4 cup heavy cream

Steps

1. 1

   Prepare all ingredients. Separate corn kernels from the cobs and discard the cobs. Slice mushrooms, chop thyme, parsley and garlic, and grate parmesan cheese.

2. 2

   Bring a large pot of water to a boil. Add a generous amount of salt to the water. Add pasta and cook to near al dente (about a minute less than package instructions). Reserve about 2/3 cup of pasta cooking liquid.

3. 3

   Place a sauté pan over medium heat. Add some olive oil to coat the pan, then add corn kernels. Sauté for 2-3 minutes until they start to develop colors. Some of the corn kernels will start to pop and jump around at that point. Transfer to a plate.

4. 4

   Add more oil if the pan looks too dry. Increase the heat to medium or medium-high and add mushroom slices. Sauté until they are brown and lose a lot of volume. It can take 5-6 minutes, depending on your stove. Add butter, garlic and thyme, and season with some salt and pepper. Sauté for another 30 seconds until fragrant and butter is melted.

5. 5

   Add reserved pasta cooking liquid and heavy cream to the pan. Stir and scrape the pan. Continue to add pasta, corn kernels and parmesan cheese. Toss everything together and cook until flavors are combined. Taste and adjust seasoning with salt and pepper to your liking. If the pasta is too dry, you may add a splash of pasta water or heavy cream.

6. 6

   Transfer to serving plates and garnish with more parmesan and chopped parsley. Serve immediately.