Friday, May 31, 2013

Weeknight Dinner: Pasta with Corn, Thyme, and Parmesan

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This pasta sounds pretty weird; I get that.  But John and I both love corn so it stopped me in my tracks when I was flipping through Curtis Stone’s autographed new cookbook, What’s for Dinner!  I wish I was paid for these shameless plugs but alas, not meant to be.

I’m a little weird myself, so taking chances on a dish most people would be skeptical of seemed practically normal.  The only time I even hesitated was when John was looking over the weekly menu.  Corn PASTA?!  The skepticism was obvious and so was his disdain.  No matter, I just pressed on anyway hoping for the best.  Usually if I put something in front of him, he eats it! 

By the end, though, he was convinced!  This is a perfect dish for the summertime, when you’re feeling very lazy because it’s so hot and you have no AC in your house…like us.  Or even if you do have AC but don’t want to turn on that oven.  Everything is made on the stovetop, and personally, serving this lukewarm instead of burning hot tastes just as good.
Pasta with Corn, Thyme, and Parmesan (adapted from Curtis Stone's Cookbook)
Serves:  4
1/2 pound pasta of your choice
2 tablespoons olive oil
1/2 cup shallots, thinly sliced
6 garlic cloves, minced
1 cup dry white wine
4 thyme sprigs
2 cups fresh corn kernels
1/2 cups milk (we used skim)
1 tablespoon white pepper
1 teaspoon kosher salt
8 tablespoons Parmesan cheese
1/4 cup chives, chopped

Bring a large pot of water to a boil over high heat.  Add the pasta and cook, until al dente.  Reserve the pasta water and drain.

Meanwhile, add oil to a large skillet over medium heat.  When the olive oil is warm, add the shallots and garlic, cooking about 3 minutes, until garlic is fragrant but not yet browned.  Add the wine and thyme sprigs. Cook an additional 7-10 minutes, until the liquid is reduced to about 1/4 cup.  Add corn and milk.  Bring to a simmer to lightly warm the corn.  Season with pepper, salt, and half of the Parmesan cheese.

Combine pasta with the sauce.  Add the pasta water, if necessary to thin the sauce (our sauce was thin enough - we did not need the extra sauce).  Divide pasta evenly into the four bowls.  Sprinkle with remaining Parmesan cheese and chives.  Serve immediately.

Until the next time my oven is on...




11 comments:

  1. There is something I love about pasta with corn--starch on starch can be a lovely thing.

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  2. The first thing I thought when I read this recipe was that this sounded really British. They love their sweet corn on everything! I wasn't too far off, since it is from an Aussie. I am sure this is just as delicious as it looks. I love these easy meals in the summer. Thanks for giving me one more to enjoy.

    ReplyDelete
    Replies
    1. I love how you know so many different styles that influence our cooking. Who doesn't love sweet corn?!

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  3. I don't find this weird at all! I LOVE corn and parmesan together! Pasta is a natural! Have you ever heard of or made corn pesto? I know you would love it! It's a little weird too but great with pasta.

    ReplyDelete
    Replies
    1. Corn pesto?! OMG no, but I would love it!!! I'm going to go search for a recipe in a minute :) I can see that being a family favorite! Thanks :)

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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