What makes this ravioli unique is that we grate the corn on a box grater and sauté it to make the filling. This dish tastes almost like fresh creamed corn. This is the ravioli that inspired ...

Pasta bakes always hit the spot. The beauty is the usually don’t even require a lot of prep work, as the oven does most of ...

I turned that combo into a cheesy corn baked pasta to make it a meal all on its own. I added a little jalapeño (or green bell pepper), scallion and a can of creamed corn for more flavor.

Add zucchini, corn, and salt; cook ... Cook over medium-high, stirring often, until sauce clings to pasta, about 3 minutes, adding additional reserved cooking water, if needed.

Given this prejudice, I will not call this dish of cavatelli, corn, tomatoes and red onions a pasta salad, even though it’s a snap to throw together, highly portable and equally good hot ...

In a small bowl, mix mayonnaise, Greek yogurt, lime juice, chilli powder, cumin powder, green chilli, grated garlic, and a ...

But when I came across this caramelized corn and asparagus pasta recipe from The New York Times two years ago, it sounded too good not to try. It’s since become one of my go-to dishes year-round ...

(It includes one of our all-time greatest NYT Cooking recipes: Melissa Clark’s creamy corn pasta with basil, with nearly 8,500 ratings and five stars.) 1. Linguine With Zucchini, Corn and Shrimp ...