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cheesy chicken tortilla cups, guacamole
crabcakes, corn on the cob
crockpot chicken and noodles
Greek shrimp salad
Asian pulled pork sandwiches. edamame succotash
biscuit chicken pot pie, salad
hoisin glazed pork tenderloin, brown rice, broccoli

Wednesday, August 17, 2011

Summer Sweet Corn Pasta

Summer Sweet Corn PastaWhen I saw this recipe on Taste of Home Cooking, it struck me as the pasta version of chicken corn chowder.  I was able to satisfy C's "where's the meat" questioning with bacon and Miss F was a massive fan.  I made a lot of changes to the recipe, adding some wine for more flavor and omitting the cheese because I didn't think the sauce needed it.  Getting the corn prepped wasn't exactly the easiest of tasks, but it was so worth it.  Miss F snacked on the fresh corn kernels while I swept, re-swept and swept again.  There was corn debris all over the kitchen.  I will have to try fresh corn in the chowder next time I make it because it made such a huge difference in the sweetness.
Summer Sweet Corn Pasta

1 pound pasta of your choice (I used thin spaghetti)
6 slices bacon, chopped
6 ears corn on the cob, shucked
½ onion, finely chopped
1 red bell pepper, seeded and sliced
5 large mushrooms, quartered
Freshly ground black pepper
1 cup half-and-half
1/3 cup white wine
½ cup chicken stock
½ teaspoon thyme
A few dashes of hot sauce
½ cup grated parmesan cheese, divided
½ cup sweet basil leaves, cut in a chiffonade

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook according to package directions.

Meanwhile, heat a large skillet and add the bacon and cook for a few minutes until rendered and crisp.

Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onion, red pepper and mushrooms; liberally season with salt and pepper to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor or blender and puree until smooth. Pour the wine over the corn and vegetables to deglaze the pan. Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce, thyme and season with salt and pepper to taste. Drain the pasta and add it to the pan, toss with the sauce. Top with basil.
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3 comments:

The Home Cook said...

I'm glad you liked it but I'm laughing at corn debris all over the kitchen. So true. :)

Jennifer said...

I am going to make it tomorrow evening for my book club. Thanks for the recipe. Also, if you stick the ear of sweet corn in the hole of your angel food or Bundt pan and cut like that, there is much less mess.

katie said...

What a clever tip!

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