Pasta with Corn and Kale Recipe

Name: Pasta with Corn and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears of corn; Kosher salt; 1 pound campanelle or fusilli pasta; 5 tablespoons extra-virgin olive oil; 2 1/2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced; 3 cloves garlic, sliced; 1/2 teaspoon red pepper flakes; 2 bunches Tuscan kale, stems removed, leaves cut into strips; 2 bunches scallions (white and light green parts), chopped; 4 tablespoons unsalted butter, cubed; Freshly ground pepper

Servings: persons

6 ears of corn
Kosher salt
1 pound campanelle or fusilli pasta
5 tablespoons extra-virgin olive oil
2 1/2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches Tuscan kale, stems removed, leaves cut into strips
2 bunches scallions (white and light green parts), chopped
4 tablespoons unsalted butter, cubed
Freshly ground pepper

1
Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside.
2
Put the corncobs in a large pot and fill with water; season with salt.
3
Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain.
4
Discard the cobs.
5
Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat.
6
Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes.
7
Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl.
8
Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms.
9
Transfer to the bowl.
10
Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes.
11
Stir in the kale and season with salt.
12
Cover and cook until wilted, about 3 minutes.
13
Add the corn kernels, mushrooms, scallions and butter.
14
Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.
15
Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce.
16
Season with salt and pepper.
17
Photograph by Anna Williams

893

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ears of corn, Kosher salt, 1 pound campanelle or fusilli pasta, 5 tablespoons extra-virgin olive oil, and more.

Yes, Pasta with Corn and Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Corn and Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions