Corn Cream Pasta

Helga Glaesel de BlandingOctober 8, 2010

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This is one of my “I don’t know what to cook for lunch today” dishes. I had some yellow corn in the fridge, and I remembered that at my cooking classes, we made a recipe that used the corn cob to flavor the sauce by browning it first and then leaving it there to simmer with the rest of the ingredients. The result is delicious. I had a few other vegetables I could use, so I added them to give the plate some coloring. I didn’t want to just serve pasta with a white sauce. I started to throw stuff in, and here it is. Corn Cream Pasta.

Helga

Corn Cream Pasta

2-3 servings
A The Foodies’ Kitchen original recipe

Ingredients:
1 tablespoon olive oil
2 yellow corn on the cob
½ white onion, chopped
4 mini green zucchinis
15 cherry tomatoes
3 slices of ham, chopped.
1 cup cream
½ cup white wine
½ cup chicken stock
Salt and pepper, to taste
½ teaspoon powdered thyme
1 lb fettuccini

Procedure:

Remove the kernels from your 2 corns. Place them vertically on a cutting board and run a sharp knife alongside, going from top to bottom and all around. Reserve the cob.
In a medium-sized pot heat olive oil, add the chopped onion and the 2 cobs. Let them brown for a few minutes. Add the ham and let it brown for a couple of minutes. Add the rest of the vegetables and the corn kernels.
Now, we add the liquids: Wine, chicken stalk, and cream. Season with salt, pepper, and thyme. Let it come to a slow boil, and cover to let all the flavors come together for about 15 minutes. Make sure you cover your pot and that you let it cook at low heat, otherwise you will evaporate all the liquids and burn the vegetables.
When the 15 minutes are up, remove the cobs and check the seasoning.
Serve with cooked fettuccine and sprinkle with fresh or dried basil.

Note:

To serve it, mix the cooked pasta with the sauce in the pot. Then serve it.

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