Classic corn is sweet and earthy, but creamed corn adds creaminess and is often overlooked. It's easy to make creamed corn from sweet corn, which we usually associate with summer.
12 ounces orecchiette2 tablespoons olive oil1 small white onion, diced3 cups fresh or frozen corn¼ cup white wine2 cups cream2 teaspoons mustard powder½ cup Parmesan cheese¼ cup fresh basil leaves, torn
Ingredient
Direction
Cook pasta al dente per package instructions. Drain and set aside. Over medium heat, add 2 tablespoons olive oil to a large skillet.
1
Cook onion for 5 minutes until softened and translucent. Add corn and cook for 5 minutes to soften kernels.
2
Put cream and mustard powder in. Simmer 7 minutes to thicken. Blend half the corn mixture until smooth.
3
After the pasta has been cooked, mix in the Parmesan cheese and stir to combine. Add some basil leaves on top, and then serve.
4
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