Fresh Corn Pasta

As promised, here is my last recipe for fresh farmer’s market summer corn, along with a few ideas for more fresh corn dishes.

When reviewing the list of available pastas such as brown rice, quinoa, etc., I came across quite a few recent brands of gluten-free corn pasta, some imported from Italy. I decided to double up on corn flavor by using corn pasta for my fresh corn pasta with an uncooked sauce, so perfect for midsummer.

It is important to purchase ripe tomatoes, and the freshest corn because the entire flavor for the pasta sauce comes from these simple ingredients (with a few add-ins: fresh basil, extra virgin olive oil and optional fresh garlic). Please use only kalamata or oil-cured Italian olives for flavor, no substitutes. And please do grate your own real Italian cheese (not the stuff in the can) for the same reason.

When making the pasta I decided to bulk up one pound of pasta to serve eight people by using potatoes. Sound strange? Not so much. Italian cuisine has many recipes for potatoes combined with other starches. For example, the classic white pizza using thinly sliced potatoes, usually with fresh sage as the flavoring ingredient, to top a pizza before baking. I have prepared this with a gluten-free crust and it is absolutely delicious. But of all the potato dishes made famous by Italy, the one that tops my list of favorites is gnocchi. Gnocchi is made with potatoes and flour, usually wheat flour. So I am going to go out on a limb (and hopefully not saw it off) by promising to develop a gluten-free gnocchi for the next blog. If it’s successful, look for the Gnocchi Series.

Here are a few additional ideas for fresh summer corn, followed by the recipe for Corn Pasta with Fresh Corn Sauce.

Corn Dip: Mix equal amounts of fresh corn kernels with shredded mild or sharp aged Cheddar cheese, melt together and serve with corn chips for dipping.

Corn Pizza: Brush your favorite pizza crust with olive oil, top with crushed drained ripe summer tomatoes, 3 cups of corn kernels and shredded cheddar cheese and bake.

Corn Quesadillas: Top one corn tortilla with fresh corn kernels to cover, add shredded cheese of choice, top with another tortilla and sauté or microwave until the cheese melts. Cut into wedges.

Fresh Corn Salsa: Combine fresh corn kernels with chopped fresh ripe tomatoes, finely chopped red onion or green onion, and chopped cilantro. Mix and refrigerate for 4 hours to meld flavors.

Corn Pancakes: Sprinkle fresh corn kernels onto your favorite gluten-free pancakes (the uncooked side), cook until firm and flip.


Corn Pasta with Fresh Corn Sauce

Yield: 8 servings


  • 6 quarts water with 1 tablespoon of salt
  • 1 pound Yukon Gold potatoes, skin on
  • 1 pound gluten-free corn penne
  • 1 pint grape tomatoes, preferably organic, halved
  • 6 ears fresh super sweet corn, kernels from
  • ½ cup pitted kalamata or oil-cured Italian olives, finely chopped
  • ½ cup julienned fresh basil leaves
  • ½ cup extra virgin olive oil
  • 1 small clove garlic, minced or crushed, optional
  • 1 cup finely grated fresh Parmigiano Reggiano, divided


  1. Bring water to boil in a large pot. Meanwhile, scrub potatoes and remove any eyes. Chop into ½-inch pieces. When water comes to a boil, add potatoes, stir. Let cook until water comes to a boil again.
  2. Add pasta and cook for 12 minutes.
  3. While pasta is cooking, place tomatoes, corn kernels, olives basil and olive oil in a large bowl. Add garlic if using. Toss ingredients. Reserve.
  4. Drain potato-pasta mixture in a colander. Transfer the hot mixture to the bowl containing the fresh corn sauce and toss with ½ of the cheese until well mixed.
  5. Serve with additional cheese.
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