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