Recipe: Pasta in Creamy Corn Sauce With Frizzled Corn

Serves 4 as side dish.

Note: For another side of sweet corn, sizzle some kernels in hot oil for a crunchy topping with a concentrated bit of corn flavor. If you want to skip that step, the pasta will still be delicious. Here we've used whole-wheat fusilli, but cavatappi or penne would be good, too. From Robin Asbell.

• 12 oz. whole wheat fusilli (see Note)

• Cracked black pepper and coarse salt

• Olive oil

• 2 tbsp. olive oil, or butter

• 1 large onion, halved and sliced thin

• 1 tbsp. fresh thyme, minced

• 1/4 c. red bell pepper, finely chopped

• 1 1/2 c. vegetable stock

• 1 tsp. brown sugar

• 1/2 tsp. salt, plus a pinch for the garnish

• 1 pinch cayenne

• 1/4 c. fresh basil, slivered

• 1 tbsp. canola oil

Directions

Put on a pot of water for the pasta, and salt the water.

Cut corn off 2 cobs and add to the onions, along with the thyme and red bell pepper. Cut the corn off the third cob and reserve for the final step.

Sauté the corn and onions for a minute, then add the vegetable stock. Bring the stock to a boil; boil until reduced to a syrupy consistency, about 10 minutes. Purée the corn mixture coarsely in a food processor or blender. Add the brown sugar, salt, lemon juice and cayenne, and mix. Transfer to the same pan and keep warm until serving.

Cook pasta and drain well. In a medium sauté pan, heat canola oil over medium-high heat until it is shimmering, then add the reserved corn kernels. Stir, scraping the pan, until the corn is browned and slightly shrunken. Serve pasta topped with sauce, shredded basil, and the sizzled corn kernels.

Nutrition information per serving:

Calories540Fat15 gSodium700 mg

Protein17 gCholesterol0 mgDietary fiber12 g