Creamed Corn Trumpet Pasta Bake

From my friends at Sfoglini: a recipe and a pasta discount code.

recipe and photos c/o Sfoglini

ICYMI, I chatted with Scott Ketchum, co-founder of Sfoglini pasta about how he got into the pasta making business, developing new shapes, and sourcing the wheats used in their pastas. Today, we have a recipe from their pasta club that’s perfect for this shoulder season between summer and fall. Corn is still in season in many parts of the US, and it’s starting to cool down enough that you can turn on your oven.

And as an added bonus, Sfoglini is offering 10% off your order if you use code readonhand10. I love their radiatore and rigatoni, but I am going to pick up some of their new bucatini. Anyone want to come over for pasta?

Creamed Corn Trumpet Pasta Bake

Creamed corn is a nostalgic staple of American comfort food with a sweet, buttery, and rich flavor. In this baked pasta, it gets a modern twist, with crispy breadcrumbs on top and cheesy, creamy goodness underneath.

Serves 4-6

4 ears of corn on the cob

1/2 cup + 2 tablespoons unsalted butter, divided

3 cups whole milk

1/2 cup heavy cream

2 teaspoons kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1 pound Sfoglini Trumpets

1/2 cup panko breadcrumbs

1/4 cup grated cotija

2 scallions, thinly sliced, optional

Preheat a high broiler. Line a small baking sheet with foil. Shuck the corn if necessary and arrange on the baking sheet so that they will char evenly under the broiler. Place under the broiler to char the corn, turning as necessary. Remove from the oven and let the corn cool until you can handle them. Slice the kernels off the cob into a large bowl and set aside.

While the corn is under the broiler, melt the 1/2 cup of butter in a large saute pan. Keep the heat low and pour in the milk and cream and whisk to combine. Add in the seasonings: salt, garlic powder, onion powder and paprika, then whisk. Add in the charred corn and bring up to a low simmer. Let cook for at least 10 minutes. Stir occasionally, and don’t let the sauce come up to a boil or reduce too much.

Switch the oven to 375F. Move the oven rack to the center of the oven if necessary.

Bring a pot of generously salted water to a boil. Cook the pasta until 2 minutes before al dente according to package instructions. Reserve 1/4 cup of pasta water before straining.

While the pasta cooks, melt the remaining 2 tablespoons of butter in the microwave in a large bowl and then stir in the breadcrumbs. Set aside.

Pour the reserved pasta water into the corn sauce, and stir in the cotija cheese. Gently fold in the pasta, then transfer to a baking dish. Sprinkle the buttered breadcrumbs over the top then cover and place in the oven. Cook for 15 minutes, then uncover and bake until the breadcrumbs are golden.

Remove from the oven and finish with the sliced scallions.

Chef’s Note: Charring the corn under the broiler brings out its natural sweetness and adds a subtle smokiness that deepens the flavor of the sauce. Fresh corn is ideal for this recipe, but in a pinch, frozen corn can be used - just sauté it in a dry pan until it starts to brown.

Pasta Swaps: This recipe would also work well with Sfoglini Vesuvio or Whole Grain Radiators.