A weekend recipe from Sarah, who just had a gorgeous baby boy named George!
I probably shouldn’t blurt this out on a blog about the pleasures of summer, but...I like my corn best off the cob (oh no she didn't!). Maybe it’s getting corn between my teeth, maybe it’s the butter that’s never evenly distributed along the cob, I don’t know. But one of my more vivid culinary memories of summers as a kid was my mom sawing the leftover kernels off the cobs after dinner. I would reach up to the butcher block and grab the big platelets of corn, risking my fingers being hacked off by my mom’s dull cutlery. Corn shrapnel would fling everywhere – and surely I took a kernel or two in the eye – but no matter. It was worth the risk and better than any dessert.
Grill it, boil it, steam it in holy water - if the corn is local and super fresh, it’s going taste delicious. I personally like the toasted, caramelized taste of grilled corn best, so in this summer of laziness, I just make a few extra ears when sparking up the hardwood coals out back. When it’s time to clean up, I simply zip the kernels off the cobs, pop them in the fridge and use over the next couple of days in salads, salsas or pasta dishes like this one below.
This is one of my favorite summer meals. It puts my leftover corn kernels to work while also incorporating an all-star ingredient: brown butter. Just when I thought butter couldn’t get any better, someone came along and browned it. Browning butter gives it a whole new dimension of nutty, salty deliciousness, so even thought this recipe seems like it calls for a ton, for sure don’t skimp! It’s what pulls the smokey sweet corn, the huge handful of fresh fragrant herbs, and the tender wide noodles together in complete lazy summer harmony. -Sarah
2-3 ears grilled corn-off-the-cob
10 tablespoons of butter
8 ounces pappardelle, or any wide pasta you prefer
1/2 cup roughly chopped fresh herbs (sage, parsley, oregano, thyme, etc.)
kosher salt and pepper to taste
Bring a large stock pot of salted water to a boil. Add pasta and cook until just al dente. Drain and set aside.
In a large saute pan, melt butter over medium-low heat. Once the foam subsides, the milk solids in the butter will begin to brown on the bottom of the pan. Being careful not to let the butter burn, shake the pan from time to time, allowing the solids to toast to a deep golden brown.
Add corn to the pan and saute in the browned butter until heated through, about 3 minutes. Add pasta, herbs and toss well to combine.
Take a little bite to check for seasoning and add salt and pepper as needed. This makes a great side dish for four or main dish for two. Feel free to finish it off with a tiny squeeze of fresh lemon juice for a little added citrus bite!