Pasta with Tomatoes, Corn & Basil

This another one that started with an idea I found on MilkStreet – Thanks Guys! I have streamlined it and adjusted it to suit my tastes and disposition. But lets face it, I love any dish featuring fresh basil with freshly grated parmigiana cheese!!







1 pint container of fresh grape or cherry tomatoes
1 bag of Trader Joes frozen Super Sweet Organic Corn
6 Tbs unsalted butter
2 cloves garlic,, minced
4-5 cleaned scallions, chopped diagonally in 1/4 in sections, whites and greens
1 sweet Jalapeño pepper, seeded, deveined and chopped fine ( habanero, seeded will work)
1 package of campanelle, rotini or penne or some other short pasta noodle you enjoy
1 cup fresh basil, chopped
1 tsp Trader Joes Chili and Lime seasoning
1 tsp dried sweet basil
Grated parmigiana for garnish and floor
Salt and pepper to taste


  1. In a small bowl, stir together the tomatoes and ½ teaspoon salt; set aside.
  2. In a large pot, bring 2½ quarts water to a boil. Add 1/3 of the bag of frozen corn and 1 tablespoon salt. Add pasta after a minute and cook to al dente. Reserve 3 1/2 cups of cooking water. Drain pasta and corn and set aside
  3. In a 12-inch nonstick skillet over medium, melt 3 tablespoons of butter. Add the remaining sweet corn, garlic, scallions, sweet basil, pepper and 1 teaspoon salt. Cook, stirring, until fragrant and the scallions have softened, about 3-5 minutes.
  4. Stir in 1½ cups of the cooking water. Cook over medium-low, uncovered and stirring occasionally, until slightly thickened (a spatula should leave a brief trail when drawn through the mixture), 10 to 15 minutes.
  5. Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated and the sauce is creamy, about 2 minutes; if needed, add the reserved cooking water 2 tablespoons at a time to reach proper consistency.
  6. Remove pan from heat, add the remaining 3 tablespoons butter, the tomatoes with their juices, the Chili and Lime seasoning and the basil, then toss until the butter has melted. Taste and season with salt and pepper.
  7. Garnish with a good grated Parmigiana. Serve to 4-6 hungry people of discerning tastes.