This dish was designed for late summer, when corn and tomatoes are ripe and abundant. But of course, you can make it any time of the year with frozen corn and canned tomatoes, and it will still be tasty. Just remember, the tomatoes are purposefully kept at a minimum to let the corn dominate. If you’d like to make a really luxurious version, replace the olive oil with 4 oz. butter, and add 1/4-1/2 cup heavy cream near the end, after the sauce has cooked down. Makes 4 generous servings.
You are also welcome to add more vegetables (like broccoli) to give this dish a twist.
- 1/4 cup olive oil
- 1 large yellow onion, large dice
- 4 ears fresh corn, cooked and kernels stripped off the cob*
- 2 medium to large tomatoes, chopped
- 3-4 cloves of garlic, chopped
- Salt and pepper to taste
- 1 lb. pasta**
- Parmesan or Romano cheese
- Optional: chopped fresh basil, parsley, thyme, or rosemary
How to Cook
- Heat olive oil in a large pan over medium heat
- When simmering, sauté the onion until soft, 5-6 minutes
- Add corn, stir only occasionally to create some browned areas. BE CAREFUL NOT TO LET IT BURN!
- Add garlic, stirring until golden, 2-3 minutes
- Add tomatoes, salt, and pepper and let cook down over low heat for 5 or more minutes
- Boil a large pot of well-salted water
- Add pasta and cook only to the al dente stage
- Add chopped herbs, if desired
- Separate into portions, and serve with a sprinkling of Parmesan or Romano cheese
*If your corn is uncooked, cut the kernels off the cob with a sharp knife and sauté the kernels until done before proceeding with the recipe. RESERVE THE COBS. After you have added the tomatoes, scrape each uncooked cob with the side of a knife to release the delicious corn cream. Add all of it to the sauce.
**This recipe works best with short pasta types: e.g., penne, radiatori, fusilloni, even elbow macaroni. It will still be good with spaghetti or linguine, just not quite as satisfying.