Corn with Tomatoes, Chard and Pasta
This play on a classic cream sauce tastes extra corny by extracting all of the flavor from the corn cobs while they steep in the half and half. You can use milk for a lighter option but the sauce has a tendency to break much more easily.
Ingredients
6 ears corn
2 C half and half
½ C parmesan, grated
½ tsp black pepper
1 pt cherry tomatoes, cut in half
1 bu Swiss chard, cut into ribbons
½ lb dried pasta, boiled to the packages instructions
Method
- Cut the kernels from the cob and reserve the cob
- Bring the half and half to a scald
- Add the cobs and allow to steep for 20 min
- In a large frying pan heat a glug of oil and pan roast the corn with a good pinch of salt until golden brown
- Toss the roasted corn with the tomatoes and chard and set aside
- Remove the cobs from the dairy and then with the back of a knife scrap the cobs to extract any and all juice and starch left in the cob
- Discard the cobs
- Bring the dairy back to a simmer and add the cheese to thicken
- Toss the pasta with the cheese sauce and divide into serving plates or a platter
- Top with a hardy spoonful of the vegetables and serve immediately
