Farfalle with Creamed Corn Sauce

Farfalle with Creamed Corn Sauce



  • One (1) lb dried farfalle pasta
  • Eight (8) ears fresh corn, peeled and rinsed under cold water
  • Two (2) yellow onions, chopped
  • Four (4) garlic cloves, sliced thinly
  • Two (2) cups chopped cherry or plum tomatoes
  • Two (2) cups cooked pink beans or other small bean or black eyed pea (substitute canned beans/peas from a 29-oz can or two (2) 15-oz cans), drained and rinsed
  • 1/4 cup grated parmesan cheese
  • 1/2 cup packed basil leaves
  • Olive oil
  • Salt and pepper


  1. Boil the pasta in salty water according to the package instructions or until just cooked. Reserve about a cup of the pasta water and drain. Set aside.
  2. Meanwhile, grate four (4) of the eight (8) corn cobs into a bowl with the largest part of a box grater. You should have about 1 1/2 cups corn pulp and “milk.”
  3. Into a separate bowl, slice the kernels from the other four (4) cobs. (Scrape a knife along the sides of these cobs into the bowl with the pulp and milk for more juice.)
  4. In a large skillet or pot, heat two (2) tablespoons of olive oil and sauté the onions and garlic until the onion starts to brown. Add a pinch of salt.
  5. Lower the heat and cook for another ten (10) minutes until quite soft and sweet.
  6. Increase the heat and add the whole corn kernels and tomatoes for two (2) minutes. Add a pinch of salt.
  7. Add the beans, stirring gently, for another three (3) minutes until heated through. Add a pinch of salt.
  8. Add the cooked pasta to the skillet along with the reserved corn pulp and milk. Toss to combine, adding the reserved pasta water a little at a time to bring the sauce together.
  9. Turn off heat and add the cheese, pepper, and basil.

This recipe makes enough for at least 8 large servings. Always feel free to half or double the recipe.