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As summer fades and the cornfields yield their golden bounty, one dish that perfectly encapsulates the essence of the season is Freezing Corn On The Cob Pasta Delight. This recipe not only celebrates the freshness of sweet corn but also offers a comforting meal that can be enjoyed year-round. Whether you're serving it fresh and warm for a family dinner or preparing it as a freezer-friendly option for those busy weeknights, this dish is bound to delight your taste buds.

Freezing Corn On The Cob Pasta Delight

Discover the deliciousness of Freezing Corn On The Cob Pasta Delight, a perfect dish that captures the essence of summer. With fresh corn, vibrant cherry tomatoes, and creamy sauce, this recipe offers comfort and flavor year-round. Easy to prepare and versatile, it accommodates various dietary preferences, making it ideal for any gathering or busy weeknight. Enjoy this delightful pasta dish and savor the sweet, comforting flavors of seasonal produce anytime you desire.
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Ingredients
  

4 fresh corn on the cob

12 oz penne pasta (or pasta of your choice)

1 cup cherry tomatoes, halved

1 cup fresh basil leaves, chopped

1 cup heavy cream

2 cloves garlic, minced

1 cup grated Parmesan cheese

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp red pepper flakes (optional)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Prepare the Corn: Bring a pot of salted water to a boil. Add the corn on the cob and cook for 5-7 minutes, until tender. Remove and let cool. Once cool, cut the kernels off the cobs and set aside.

    Cook the Pasta: In the same water used to boil the corn, add the penne pasta and cook according to package instructions. Drain and set aside.

      Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

        Combine Ingredients: Add the halved cherry tomatoes and the corn kernels to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes soften slightly.

          Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring continuously until the cheese melts into the sauce.

            Season: Stir in salt, black pepper, red pepper flakes (if using), lemon zest, and lemon juice. Let simmer for an additional 2-3 minutes.

              Mix Pasta: Add the cooked penne pasta to the skillet, tossing well to coat the pasta in the creamy corn mixture. Remove from heat and fold in the fresh basil leaves.

                Serve or Freeze: Serve immediately for a delightful, creamy pasta dish. If you wish to freeze, let the dish cool completely, then transfer to airtight containers. This can be frozen for up to 3 months.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings