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Sweet and Spicy Corn Pasta with Ricotta and Chives (Gluten-Free)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Phoebe Lapine


  • 2 tablespoons olive oil
  • 3 cups yellow or bicolor corn kernels from 3 to 4 cobs
  • 1 small yellow onion finely diced
  • 1 garlic clove minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup fresh ricotta
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh chives
  • 8 ounces fresh gluten-free fettucine


  1. Bring a large pot of salted water to boil.
  2. In a large skillet, heat the oil. Sauté the corn and onion over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes. Add the garlic, salt and cayenne. Cook for one minute more, until very fragrant. Remove from the heat.
  3. In a small food processor, puree half of the corn mixture with the ricotta and lemon juice. Taste for seasoning and add more salt as necessary. Transfer to a mixing bowl.
  4. Cook the pasta according to package directions. Reserve 1/4 cup cook water. Drain and toss immediately with the ricotta mixture, remaining corn and 1 tablespoon of chives. Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining chives and enjoy immediately!

Recipe Notes

Gluten-free flours have different densities, which means each pasta brand might vary on weight. If you don't use one of the brands I recommend above, the best rule of thumb for knowing how much to use is to go by the servings on the back of the package. For this recipe, you'll want to make sure you have enough pasta for 2 generous servings. For more tips on gluten-free pasta, click here. For more recommended brands, click here.