Sometimes you just need a little creamed corn. It’s as simple as that. But when you make creamed corn look this sexy, suddenly that borng can a la Green Giant doesn’t look half as appealing. This recipe for market fresh poblano sausages grilled and served over a market fresh creamed corn and pasta concoction makes summer guilty indulgence look pretty darned good. If you get a large stash of corn before the sweet season is over, make sure to prep and freeze it. If you aren’t lucky enough to have someone show up with a sack of corn, use the frozen kernels. This is a judgement free zone.
Now, bring on the fresh for dinner.
- 1 - 1 1/2 lbs fresh fire roasted poblanos and corn sausage
- 4 ears fresh sweet corn
- 8 oz dried pasta
- 1/4 cup pine nuts
- 1 tbs olive oil
- 1 pint grape tomatoes
- 1 shallot thinly sliced
- 1 1/2 cups light cream
- Salt and Pepper
- 1/2 teas freshly grated nutmeg
- 2 cups torn arugula
- 2 oz Parmesan cheese grated, for topping
- Grill the sausage until cooked through. Wrap in alumiunum foil and keep warm while you prepare the creamed corn.
- Remove the husks and silks from the corn and cut the kernals from the cobs.
- In a large pot of salted water, boil pasta according to directions. Reserve 1/2 cup pasta water. Drain and rinse.
- Meanwhile, prepare the corn. In a large skillet over medium heat, toast the pine nuts for 2 to 4 minutes, until toasted. Remove from pan and set aside.
- Swirl the olive oil in the pan to coat. Add the corn kernals, tomatoes, and shallot. Cook until just browning, 5 to 7 minutes, stirring as needed. Add the light cream and pasta water. Bring to a gentle boil and cook for 5 minutes. Season with salt, pepper, and nutmeg. Reduce heat and allow to cook until thickened 5 minutes longer.
- Toss the drained pasta into the sauce and add the arugula.
- Slice the sausage thin and add it, as well as any accumulated juices to the corn mixture.
- Serve with Parmesan cheese on top and a sprinkle of the toasted pine nuts.