I know summer isn't technically over until the third week of September but it never feels that way. The whole vibe of the city changes right after Labor Day weekend. Kids go back to school, summer beach house shares are over and stores start decorating for Halloween. Even the temperature seems to dip abruptly during those first few days. Everything says summer is over.
It tastes creamy and rich but is actually quite light so it's perfect for a late summer dinner. It would probably work fine with frozen corn in the dead of winter but right now I'm enjoying the last of the season's bounty. I added a pinch of red pepper flakes to counter the sweetness of the corn and got a great balance. Enjoy!
Late Summer Pasta with Roasted Corn Sauce
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ingredients (2 Entree Sized Servings)
- 1 Shallot, peeled and diced
- 1 Tablespoon unsalted butter
- 1 Cup corn kernels
- 3/4 Cup milk
- 1/4 Cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of red pepper flakes
- 1 Tablespoon chopped basil
- 1/2 lb. Pasta
Add the butter and diced shallot to a large skillet and saute until translucent. Add the corn and continue sauteing for a few minutes, until the corn begins to lightly brown. Add 1/2 cup of the milk and stir for a couple of minutes.
Remove from the heat and add about 3/4 of the mixture to a food processor along with the remaining 1/4 cup of milk. Puree and return to the pan on medium heat.
Stir in the Parmesan cheese and red pepper flakes and season with salt and pepper. Stir in the basil and remove from the heat.
Cook the pasta in boiling salted water according to package directions, drain and add to the skillet with the corn mixture. Toss to combine and serve hot with additional Parmesan cheese, if desired.
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