Some people don’t consider sweet corn an ingredient for pasta sauce. Onions, garlic, herbs, spices, tomatoes–all these are normally found in the sauce because that’s how we’ve been taught to eat pasta. That’s how the Italians prepare most of their sauces, and, of course, Italy is the holy see of pasta. Right? Not altogether correct. Be adventure-some!
One Rendition of Dish
Yeah, yeah. myriad toppings exist for pasta, including ones that use sweet corn. You can find recipes using sweet corn, apples and butter, plus a lot of other stuff: thickeners, milk, chili powder. Indeed, most of the recipes have a complicated list of ingredients, some of which mask the taste of the corn. (Unless you’re into huge amounts of hot spices that allow cigarettes to be lit from the tip of your tongue, be careful; too much spice kills the flavors of the other ingredients. If you just want hot, eat a raw Scotch bonnet or something.)
The Best Dishes are Simple
This sauce is extremely simple, and the sugar and crunch of the corn comes through as
Thai Basil
well as the Thai basil used and the fresh tomatoes. Shallots are best for their sweetness, and although living on garlic isolates one from his fellows, it’s so tempting to make it a dietary staple.
Here it is. Try it, and whether you like it or not, please leave a comment.
Corny Pasta Sauce
Serves two
Two ears sweet corn, cooked. (Left-over is fine.)
One large shallot, chopped. More if small. About a cup.
Shallot
Garlic
Extra Virgin Olive Oil
Minced garlic to taste.
About 1 1/2 cups chopped fresh tomatoes.
Two tbls hand-torn Thai basil.
Two tsp. extra-virgin olive oil.
Salt and pepper to taste.
Cut the corn from the cob, catching as much juice as possible. Tear basil and set aside. (Thai basil is potent and more anise-flavored. So, be careful. Regular sweet basil or Greek basil is okay.)
Sauté shallot for three minutes, add garlic and sauté 30 seconds. Don’t let the garlic brown; it gets bitter.
Tomato
Add corn and stir fry until it is hot. Dump in the tomatoes, salt and pepper to taste and stir-fly for five minutes or so, or until the tomatoes are soft.
Serve over any cooked pasta, preferably whole grain.
It’s simple and quick. The flavors marry nicely and do not overpower each other. Make larger quantities, of course, by doubling or tripling, etc.
Hope you enjoy. Comment, please.
Original Recipe by Frederick Fuller