Creamy Corn Bucatini with Corn Ricotta and Basil

Name: Creamy Corn Bucatini with Corn Ricotta and Basil
Ingredients: 2 quarts, whole milk; 4 cups (18 ounces), corn kernels (about 4 ears); ¼ cup, white vinegar; , Kosher salt and pepper; 2 quarts, water; 1 pound, bucatini; ¼ teaspoon, pepper flakes; ¼ cup, fresh basil, torn into large pieces

Main Courses
Pasta
Vegetarian

By Sasha Marx

Go whole cob with this creamy, corny (in a good way) midweek dinner pasta recipe.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4 to 6

Creamy Corn Bucatini with Corn Ricotta and Basil

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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