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
• 3 ears sweet corn, divided
• 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
• 2 teaspoons lemon juice
• 1 pinch cayenne
• 1/4 c. fresh basil, slivered
• 1 tbsp. canola oil
Put on a pot of water for the pasta, and salt the water.
In a medium sauté pan, sauté onions in olive oil for at least 30 minutes. Reduce heat as the onions cook, and stir occasionally. They should be caramel-colored when done.
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:
Calories 540 Fat 15 g Sodium 700 mg
Carbohydrates 93 g Saturated fat 2 g Total sugars 9 g
Protein 17 g Cholesterol 0 mg Dietary fiber 12 g
Exchanges per serving: 6 starch, 2 fat.