Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 8 oz pasta
- 2 tbsp butter or olive oil
- 2 ears fresh corn, shucked
- 1 pint cherry tomatoes
- 1/4 c Philadelphia® Chive and Onion Cream Cheese Spread
- Fresh torn basil, for garnish
Directions
Cook pasta in salted water according to package instructions. Reserve 1/2 cup pasta water, drain pasta and set aside.
Cut the corn kernels off the cobs into a bowl. Cut the tomatoes in half and add to the bowl.
In a large skillet, melt the butter over medium high heat. Add the corn and tomatoes and cook, stirring frequently, 2-3 minutes until tomatoes start to soften. Turn heat down to medium, add the cream cheese and reserved pasta water and cook for another minute or two until the cream cheese has melted and the sauce is smooth and emulsified. Taste for seasoning, adding pepper as desired. Remove from heat, add the torn basil and serve immediately.
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Recipe Ratings and Reviews
This is delicious! I did not have the flavored cream cheese but a quick check with AI and I was all set by adding a few seasonings. I would add about 1/2 cup of cream cheese next time as it could have used a bit more sauce. I plan to make this again. Perfect for a dinner on a hot day.