Chef Folse's Silver Queen Corn and Summer Tomato Pasta

Prep Time: 1 Hour

Yields: 6 Servings


Silver Queen Corn is undoubtedly my favorite variety when it comes to sweet summer corn. I love boiled corn slathered with melted butter and a pinch of salt right off the cob or as the perfect ingredient in pasta. You may wish to enhance this dish with the addition of shrimp, crawfish, crab or lobster.


2 cups Silver Queen Corn kernels, divided (about 3 ears)

1 pint multi-colored pear tomatoes, halved

1 pound bowtie pasta, cooked

¼ cup melted butter

¼ cup minced red onion

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

¼ cup minced green bell pepper

¼ cup thinly sliced garlic

¾ cup heavy whipping cream

¼ cup torn basil leaves

salt and black pepper to taste

granulated garlic to taste


In the bowl of a food processor, combine 1 cup corn and heavy whipping cream then purée until smooth. Set aside. In a heavy-bottomed saucepot, melt butter over medium-high heat. Add onion, bell peppers and sliced garlic then sauté 3–5 minutes or until vegetables are wilted. Add remaining whole kernel corn and cook 2–3 minutes or until heated thoroughly, stirring often. Add corn purée, bring to a low simmer and cook 2–3 minutes, mixing well. Add tomatoes and basil, stirring to combine. Season to taste using salt, pepper and granulated garlic. NOTE: The boiled pasta water may be used to thin out the sauce if necessary.