We talk about outfits for “transitional weather” but we need transitional weather recipes, too. Summer is kind of over but it’s not quite PSL-level autumn either. This bucatini with fresh, late summer corn and porcini mushrooms bridges the gap between summer and fall. The best part? The pasta is cooked in corn stock made from the leftover corn cobs, which magnifies the corn flavor in this creamy white wine sauce. Fresh basil brightens the richness for a perfect “transitional weather meal”.
Earthy mushrooms and sweet corn bring the best of both worlds from summer and autumn
Whether you – or the weather – can’t make up your mind about whether it’s still summer or officially fall, this pasta is a perfect in-between. It feels cozy and rich from the mushrooms (ideally porcini if they’re out yet!) and the cream sauce, but still light and bright from the sweet corn and fresh basil.
Cooking pasta in corn stock amplifies flavor and adds richness
It’s not enough to just add corn to pasta, since it can be a subtle flavor. But cooking the pasta directly in corn stock lets the sweet, summer flavor of fresh corn come through in every bite.
If “corn stock” is setting of a lot of question marks for you, let me explain that it’s just veg stock made with bare corn cobs. In fact, this method is another great way to reduce food waste and make use of any scraps.
I have a recipe for a cozy homemade vegetable stock that you can follow, simply adding in any corn cobs you use for this recipe. You can make vegetable stock at any time throughout the year and have it on reserve for cooking pasta, rice, or as a base for soups.
Wine Pairing: Full Bodied White Wine
A Chardonnay is great here, as the full bodied and buttery flavor matches well with the sauce and corn. It is also robust enough to match the meatiness of mushrooms without overwhelming the other flavors.
Charred Sweet Corn and Mushroom Bucatini
Ingredients
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2 small ears fresh corn, or 1 cup canned corn (drained and rinsed)
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2 quarts corn stock or salted water, enough to boil pasta
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160 g (6 oz) dry pasta
- 2 cloves of garlic, minced
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2 tablespoons olive oil
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200 g (7 oz) mushrooms (porcini or other brown mushroom is fine), sliced
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¼ cup dry white wine
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½ cup heavy cream or crème fraîche
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6–8 fresh basil leaves, plus 2 whole leaves for garnish
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Salt and freshly ground black pepper, to taste
Instructions
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Grill or roast fresh corn cobs until charred, or use drained and rinsed canned corn and toast it in a skillet over medium-high heat until blackened. Remove from heat and set aside. (Save cobs for corn stock if you’d like!)
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Bring a large pot of corn stock, if you have it, or simply salted water to a boil.
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Heat olive oil in a pan over medium heat. Add mushrooms in a single layer and let them cook undisturbed until browned and crisp, 5–7 minutes.
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Add minced garlic to the mushrooms, and then flip the mushrooms and cook the other side until equally browned—the deeper the sear, the meatier the flavor.
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Add pasta to the boiling corn stock / water and cook until al dente—about 8–10 minutes for dry pasta or 2–3 minutes for fresh.
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Deglaze the mushrooms with the white wine, letting it reduce by half. Add cream or crème fraîche, season with salt and pepper, and simmer until the sauce thickens slightly.
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Transfer the pasta into the sauce and toss to coat. Add in the charred corn and some fresh basil leaves. Toss to coat, allowing the heat to wilt the basil a bit.
- Serve with a fresh leaf of basil for garnish.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
