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Export 10 ingredients for grocery delivery
Step 1
Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels and milk from cobs into bowl with corn kernel tops. Mixture should pool in bottom of bowl; add up to 2 tablespoons water, if needed. Discard cobs.
Step 2
Heat oil in a large saucepan over medium-low. Add shallots, garlic, and jalapeño; cook, stirring often, until shallots are translucent, 6 to 8 minutes. Add corn mixture and 1/4 teaspoon salt. Bring mixture to a gentle simmer over medium-low; cook, stirring occasionally and adding water 2 tablespoons at a time as needed, until loosened and creamy, 15 to 20 minutes. Stir in cream cheese, grated Parmesan, and butter until Parmesan melts.
Step 3
While shallot mixture cooks, bring a medium saucepan of water to a boil over high. Add 2 tablespoons salt to water; stir in pasta, and return to a boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking liquid.
Step 4
Add pasta and remaining 1/2 teaspoon salt to corn mixture over medium-low; stir to combine, adding reserved cooking liquid, 2 tablespoons at a time, until mixture is creamy and coats pasta. Remove from heat; season with additional salt to taste. Divide pasta mixture evenly among 4 shallow bowls; sprinkle each with a pinch of piment d'Espelette, and top evenly with shaved Tomme-style cheese. -Victor King, The Essential, Birmingham, Alabama
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