Sweet Corn Pappardelle
Sweet corn pappardelle is one of my favorites ways to take advantage of the abundance of sweet white corn that shows up about this time of year at the local farmer’s market and roadside stands almost everywhere but the beltway. I can’t get enough sweet corn and it disappears all too quickly.
Talk about farm to table. Sheesh. Seriously, this corn was in a field yesterday. How can I not buy it?
This is an adaptation from a recipe the lovely Carol saw in a magazine (Food & Wine, perhaps) some years ago. We tried it, messed with it and this is the result. You can try this with canned or frozen corn, but I promise, it won’t be the same.
Pappardelle pasta for four people (about 3/4 lb., dry)
3-4 slices thick cut bacon, large dice
1 medium onion, coarsely chopped
1 clove garlic, minced
3 cups fresh corn kernels (3-4 ears)
3/4 cup chicken stock
2 cups heavy cream
2 tsp. fresh thyme, chopped fine
1-2 tomatoes seeded and chopped coarsely (I like to mix red and yellow ones)
1 Tbsp. Balsamic vinegar
1 scallion, julienned, for garnish
- Cook the pasta according to directions. Drain, set aside and keep warm.
- Heat the oil in a large frying pan and add the bacon, cooking until it's almost crisp.
- Add onion and garlic and cook until the onion is translucent.
- Add all but about a half cup of corn to the pan and brown for about 4-5 minutes.
- Add chicken stock and heat until it begins to boil, then add cream and cook for another five minutes or so, until the sauce reduces by about a third and starts to thicken.
- Stir in thyme and cook for another two minutes, taste and season with salt and/or pepper.
- In a separate smaller frying pan heat a bit more oil and saute the remaining corn until it's browned and a bit crispy.
- To this browned corn add the tomatoes and balsamic vinegar and cook about two minutes more.
- To serve, toss the pasta with the sauce, then top with corn/tomato mix and some julienned scallions.