Orecchiette With Corn, Jalapeño, Feta and Basil

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Added some sweet cherry tomatoes to help counterbalance the jalapeño kick.. divine.

SO good! Seriously, you want to make this: it's a celebration of sweet summer corn. But one big tip: Make half the amount of pasta. That's what we did, and the proportions were right-on. With double the amount — that is, what the recipe calls for — we wouldn't have been able to appreciate the corn/feta/jalapeño/herb mixture nearly as much. With that one change, it's a delight!

What about adding some crisped bacon or pancetta, and perhaps some (frozen in this season in NE USA) peas? Sounds as if a touch of pork would up the ante.

I made this recipe and it was delicious, but I made significant changes. As Hatch chiles are in season I had just roasted a large batch. I chopped up a good cup or so and used these instead of jalapenos. I sauteed these in olive oil, not butter, and used 3 ears of corn (I am only one person). I used maybe 8-10 oz of pasta (again, the whole only one person thing). I used goat cheese instead of feta because I prefer it. So, yeah, significant changes, but delicious. Served it with Spanish rose.

I also used about 1/4 the pasta, which made for a better ratio of ingredients.

I agree: fresh corn in season is a MUST. Here are my (I thought tasty!) tweaks: I did 1/2 olive oil and 1/2 butter. I added 1 med. finely chopped shallot with the jalepeno It needed quite a bit of salt; I also added about 1t. of sugar to bring up the sweetness of the fresh corn. I reduced the pasta to 8 ounces or so (for 4 servings), as we like more veggies than pasta My jalepeno was not very hot so added sriracha at the end And before serving put a grating of Parmesan of top with the basil

Outstanding 1/2 Pasta, 2x jalapeño, sautéed 2oz pancetta with 1 shallot thinly sliced and diced, handful of halved cherry tomatoes toward the end of veggie sauté. I’d be thrilled to eat this every day with summer fresh veggies.

Great easy summer weeknight meal. Tasted like more than the sum of its parts when made with fresh local corn, lots of basil straight from the garden, and a high quality orchiette. Flaked Maldon to finish was good idea. That said, I could see where less than ideally fresh ingredients would render this dish less interesting.

Also added mushrooms

We really don’t like feta. Is there another cheese that would work in lieu? Thank you!

Very good. I used Trader Joe’s roasted frozen corn. My jalapeño ended up being pretty mild and I’d have preferred more spice. Overall a great, easy recipe for summer dinner.

Another real winner with fresh corn. Noting the comments, I cut the pasta volume in half. I love the way the orecchiette spoons the corn. This one, and Melissa Clark's version, are both going to be added into the rotation. One thing I do with these is simmer the corn cobs in the pot for the pasta. This imbues fresh corn flavor into those little 'ears'. My only complaint (if you can call it one); the feta sticks to my cooking and serving spoons, requiring extra diligent cleaning.

You could substitute cotija cheese for the feta. It's widely available in large grocery stores.

Following other suggestions, I first halved the pasta. No access to quality fresh corn, so I used canned *GASP* (still tasted delicious). Also added one shallot diced up with jalapeño , and a bit after corn I added diced tomato and minced garlic. Salted everything generously along the way. Added more water to sauce, as there were more ingredients to account for. Final edit was crumbling a smaller amount of feta on top before serving - I think the flavor would have been overpowering otherwise.