By Chef Jo Ann Kim

August 2021

Serves 4-5

Ingredients

  • 4 ears fresh corn, shucked
  • 2 tbsp ghee
  • 1/3 cup coconut cream
  • 1 cup vegetable broth
  • 1 small shallot, chopped
  • 1/4 tsp smoked paprika
  • 1/4 tsp coriander, ground
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 cup cavatappi
  • 1/4 cup parsley, chopped
  • 2/3 cup cotija, divided

Steps

  • Par cook pasta, simmering in salted water for five minutes.
    Drain and set aside.
  • Over medium high heat, cook corn kernels in 2 tbsp ghee until well
    roasted. Reserve 1/2 cup for topping.
  • Pulse remaining roasted corn with coconut cream, broth, shallot,
    spices, salt and pepper into a chunky puree.
  • Mix together pasta, corn puree, parsley and 1/3 cup crumbled
    cotija. Put into an oven safe bakeware, top with 1/2 cup corn,
    remaining cotija and bake at 375°F for 20-24 minutes.
    Finish under the broiler for about 1 minute until beautifully
    toasted and serve.
  • Enjoy!