Creamy Corn Pasta

I don't know what to call this dish.  "Creamy Corn Pasta" doesn't sound all that good; but it IS good!  The noodles you use are going to make a difference, and this recipe needs to be paired with a green.  It is very easy to make, light on the chopping, and doesn't take long at all.  Serves four.

Creamy Corn Pasta

A delicious July meal

When everything's fresh

Ingredients

• 6 ears of fresh corn, shucked, with the kernels cut off the ear
• 1 large shallot
• 3 garlic cloves
• red pepper flakes
• black pepper
• butter
• 1 pint heavy cream
• fresh thyme
• Noodles

1. Heat a large skillet, add butter (approx 2 Tbsp), add shallots.  Saute the shallots until they are translucent and aromatic.  Add garlic and saute 1 minute longer.  
2. Add half of the corn to the pan and stir.  Meanwhile, in a blender, combine the rest of the corn and the cream until blended thoroughly.  
3. When the corn is softened and some of the kernels are more golden, add the red pepper flakes, black pepper and fresh thyme to taste.  I'd add a dash of salt as well.
4. Prepare the noodles according to the package directions.  (I like the King Soba Pumpkin Ginger Rice noodles for a gluten-free option with a great kick that complements this recipe.)
5. Combine the creamy corn with the sauteed corn and heat, stirring until heated through and reduced a bit.
6. Serve by topping a heap of noodles with the creamy corn.

This recipe is a little sweet, and is best paired with something a little bitter.  I tried it with kale, but should have added some vinegar to the kale.  This would also be good with artichokes or spinach.  For pork eaters, some crumbled bacon would be delicious on top.

I got the idea for this recipe from my mom who found herself with an absolutely gorgeous and robust bouquet of corn from a farmers market recently.  From what I hear, this recipe saves well for days!