Summer Corn Spaghetti
I have not used the Rachel Ray's book, Look+Cook in ages. What prompted
me to take this book out is the Summer Corn Spaghetti recipe which I
have bookmarked and always wanted to try. Since I have two cobs of corn
left in my fridge, I decided to cook this meal for our dinner as it was
just for the kids and myself.
Summer Corn Spaghetti
Let's get cooking !
Scrape the kernels off the ears. I have mixed in some frozen corn
kernels as well, since the amount from the two cobs of corn are not
enough. A quarter of the corn kernels are then pureed in the food
processor with some cooking cream. Reserve the rest of the corn kernels
to be mixed in during cooking later.
Firstly have ready a pot of salted boiling water and cook the pasta until al dente.
- The bacon are fried till cripsy, then the corn kernels are added in, together with the chopped shallots and chopped red bell pepper. Season generously with salt and black pepper.
- Stir in the thyme, chicken stock and pureed corn mixture, simmer for 3-4 minutes until thicken.
- Add in hot sauce or cayenne pepper powder and adjust seasoning to taste.
- Add in the boiled pasta, parsley and cheese. Toss everything to combine.
Serve immediately with more chopped fresh parsley or basil. Scatter with grated cheese if desired.
The sweet corn, both the kernels and puree, makes the sauce really full of corn flavour. Delicious with the bacon, onions and red bell pepper. The kids had some grated Parmesan scattered over, while I've added more chilli pepper flakes on my plate!
