Caramelized Corn and Asparagus Pasta With Ricotta

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.

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

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.

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.