Caramelized Corn and Asparagus Pasta With Ricotta

Caramelized Corn and Asparagus Pasta With Ricotta
David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
25 minutes
Rating
5(2,579)
Notes
Read community notes

This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish’s sunny hue. It’s not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.

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Ingredients

Yield:4 to 6 servings
  • Kosher salt and black pepper
  • 3ears of corn, husked
  • 1pound spaghetti, linguine or any shaped pasta
  • ¼cup olive oil, plus more for drizzling
  • ¼teaspoon granulated sugar
  • 16medium stalks asparagus (about 8 ounces), trimmed and thinly sliced on an angle (about 2 cups)
  • 3scallions, trimmed and minced, or 1 small shallot, minced
  • 2teaspoons ground turmeric
  • 6tablespoons unsalted butter
  • 3garlic cloves, minced
  • cup vermouth or white wine
  • 1cup fresh ricotta, seasoned to taste with salt
  • 1lemon (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

628 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 78 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 18 grams protein; 652 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)

  2. Step 2

    Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.

  3. Step 3

    In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.

  4. Step 4

    Once the pasta is just short of al dente, reserve 1½ cups pasta water, then drain the pasta, and discard the corn cobs.

  5. Step 5

    Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.

  6. Step 6

    Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.

  7. Step 7

    Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.

Ratings

5 out of 5
2,579 user ratings
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Cooking Notes

Not to be one of THOSE people, but could I use frozen corn?

Corn and asparagus, what’s not to love. I suggest you save the extra corn broth, it’s useful for other dishes throughout the week. In fact, start early and cook those cobs a little longer to get more flavor in the broth. I only used 1 tsp of turmeric and you may want to be cautious with it if you aren’t use to the flavor. Also, before serving I highly recommend you squeeze in the lemon juice, add the lemon zest, and toss in the ricotta—those components need to come together before serving.

I made this last night, it was delicious and everyone loved it. As several commented, asparagus isn't in season now, I used zucchini. I always read the comments before making and really appreciate the recommendations. I added the corn cobs to the pasta water and let it boil for 10 minutes before adding the pasta, mixed in half of the ricotta into the sauce. I did use the lemon zest as well as the lemon juice which I highly recommend. Can't wait to make this again.

We are not judging! This is a friendly place! And yes, absolutely — I would just suggest thawing it by setting it in a colander in the sink and running under cool water for a couple minutes so that it stands a better chance of caramelizing.

We had this last night, and it was fantastic! Such a great summery dish. For what it’s worth, I used a Sauvignon Blanc white wine instead of vermouth, halved the turmeric, and per the recommendation of another comment, mixed into the sauce half of the ricotta right before adding the pasta. Served with a dollop of of ricotta on top. So, so good! I will absolutely make this again!

Yes you can use frozen corn. The only detail that benefits from fresh, is lightly flavouring the pasta water with the husks - but there’s so much flavour coming from caramelised corn, butter, the lemon, that the subtle sweetness imparted is not likely missed. If I had a change? I think there’s a pinch too much tumeric, and I’d advise restraint. Go too heavy and it becomes almost curried and loses some of the summer farmers market lightness of touch implied in this excellent recipe.

I could not bear to caramelize those perfect raw corn kernels cus the season is so short. So I caramelized the green onions and shallots instead, adding crisp sweet corn just to warm at the end. It is worth it to use a good dry white wine worth drinking. Fabulous even without the ricotta.

This was delicious! Used frozen corn (2c) and it worked perfectly. Didn't have ricotta, but honestly didn't miss it. Followed all other quantities exactly, and made sure to season carefully every place directed. This is a lovely and easy lunch sure to become a part of my warm-weather repertoire!

Add basil and mint, and definitely swap in whatever veggies are seasonal. Also, buying a more expensive, fresh ricotta makes a huge difference.

Good, but the butter & oil should def be cut down. It's way too oily as currently is.

My son and his girl friend made this for my husband and me tonight with the shallot option, using frozen corn. It was AMAZINGLY delicious, and I don't usually care for asparagus. Despite what other commenters have said, the quantity of turmeric was not at all overpowering.

yes - dry vermouth. Or a dry unoaked white wine.

Zucchini or thinly sliced green beans are great too.

Great use for seasonal veggies and the turmeric adds a nice touch of earthiness. Fairly complex flavors for a straightforward dish.

This was so good. Used frozen corn. Boiled the noodles in some watered-down veggie stock. I made this with 12 ounces of gluten-free pasta and doubled the asparagus. Definitely spritz some lemon over it at the end.

Most perfect pasta dish I’ve ever made. Exactly what I hoped it would be. No notes. 10/10.

Great summer pasta! Used fresh veggies & tumeric per recipe (large shallot). Definitely simmer the cobs for as long as you can as it adds to flavor. Cooked the corn for half the time suggested so as not to overcook. Used just 4 TB of butter, more vermouth and quite a bit of the pasta water. Added all the lemon zest to the ricotta (used all of 12 oz container bellweather farms or good quality) using a 1/2 C in pasta itself as many suggested. Don't skip the lemon juice.

This was delicious. Didn’t need as much pasta water as recommended— it had to cook down for quite a while to get the right consistency. I would recommend using a different pasta shape, maybe orecchiette or something that would scoop up the corn and asparagus.

Would make this a million times over! Was super tasty and great as just a veggie entree. Read the reviews before hand and went the route of using zucchini and squash because it’s in season. I also added all of the ricotta to the “sauce” and we love a good creamy sauce!

I followed the recipe to the letter and this was great. Next time, I would add some halved fresh grape or cherry tomatoes on top at the end. It would also be good with fresh shrimp.

Can portions be frozen afterwards?

This was simple and great. Based on others’ recommendations, I used orecchiette, and frozen corn rather than cut kernels off cobs (i am a klutz and like my digits). I had a couple of too-old ears in the frig, so I boiled them in the pasta water. All worth it. Otherwise followed recipe. Both lemon and ricotta are additive and should not be skipped. Next time might add a small minced jalapeño to the corn mixture right before taking off heat, and experiment with ways to cut fat.

I missed the "transfer to bowl" step but no harm. Nice light dish but a bit too "sweet" for us. As it is intended that way, fresh ricotta adding to the sweetness, I will just happily eat the leftovers and not save the recipe.

Unbelievably delicious and easy. Can’t wait to make it again!

Too much pasta for the amount of veggies in sauce - needed 2 or 3 times more for 1 lb. of pasta. Disappointing

Has anyone left out the tumeric altogether?

Delicious dish! Next time I make it, I’ll double the garlic.

Great summer recipe! I halved the turmeric like others recommended. Used Kite Hill almond ricotta and Miyoko’s vegan butter for a dairy free version since some of my family can’t tolerate dairy. I put parmesan on the table for those that can have it. I sautéed shrimp with Old Bay and added that on top for some protein. Added lemon zest along with the lemon juice.

We made this today with a few tweaks: less pasta, about 10-12 oz rather than 16. That lets the vegetables shine. And we added lemon zest to the ricotta and squeezed some lemon on the servings themselves. That citrus really pulled it all together and elevated it.

We made this recipe with no mods except when we realized we had to toss our ricotta due to mold, and it was STILL 5 stars. I was nervous about adding all 2 tsp of turmeric based on comments, but I’m glad we went all in. So flavorful, so yummy, an amazing summer pasta, and I can’t wait to try leftovers tonight with fresh ricotta!

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