Sweet corn bucatini

Sweet corn bucatini

Oct 9 2020


20 mn

Serves 5

This tastes amazing with fresh sweet corn in season but works really well with frozen corn as well... This is so good that I need to be able make it all year long with ether fresh or frozen sweet corn... Super satisfying and delicious.


  • 1 package of bucatini (any pasta will do)
  • 3 corn ears, corn cut from the cobs (3-4 cups of frozen corn)
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1 cup of ricotta (regular or vegan)
  • Salt and pepper
  • 1/4 cup of fresh basil and chives, chopped
  • Parmesan cheese, for serving
  • 1-2 cup of cooking water
  • 2-3 tbsp of olive oil


Cook the pasta according to package instructions. (Reserve 1-2 cups of the cooking water on the side for the sauce.)

In a pan, cook the onions with the olive oil until fragrant for 2-3 minutes, add the corn and garlic and toss together. Season with some salt and pepper, taste and adjust if necessary.

Add the ricotta and start with 1 cup of the cooking water, see if you like the consistency and add more water if you want it a bit thinner. I always reserve 1/2 cup until the end just in case my pasta looks dry when all combined then I can add the water.

Toss the sauce and bucatini together, sprinkle the fresh herbs and grate some fresh parmesan.

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