Rigatoni With Corn

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1/2 teaspoon kosher salt, plus more for the pasta water

6 ears corn 

1/2 cup heavy cream 

2 tablespoons salted butter, cut into pieces 

Pinch red pepper flakes 

1 pound mezzi rigatoni or other short pasta 

3/4 cup grated Parmesan 

1/4 cup fresh chives, chopped 

1/4 cup fresh parsley, chopped 


  1. Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler.
  2. Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
  3. Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
  4. Add the pasta to the boiling water and cook according to the package instructions.
  5. Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes.
  6. Remove the bowl of corn.
  7. Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly.
  8. Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.
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