Sweet Corn

Sweet Corn Pasta

• 3 Ears of Sweet Corn, Divided
• 1/2 Cup Chicken Stock
• 2 Slices of Bacon
• 1 TBS Unsalted Butter
• 1/4 Red Thai Chile, Finely Chopped (optional)
• Salt and Pepper to Taste
• 4 oz. Pasta (We Prefer the Trumpets from Sfoglini)
• Finely Grated Parmigiano-Reggiano
  

Prepare pasta according to package directions.  Remove the corn kernels from the 3 ears of corn.  Puree 1 cup of corn kernels with the chicken stock in a blender.   In a medium sized skillet cook bacon until crisp, remove bacon leaving the fat in the skillet.  Melt the butter in the skillet with the bacon fat, add the remaining corn and chile, season with salt and pepper and cook until the corn is soft, about 5 minutes.  Add the corn puree and pasta to the pan and continue to cook until the sauce is hot.  Garnish with cheese and crumbled bacon.
Serves 2 (Our pasta servings are small if you prefer a larger serving size double the recipe)
  

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Mini Corn Muffins

• Non Stick Oil Spray
• 1/2 Cup All Purpose Flour
• 3 TBS Corn Meal
• 3 TBS Sugar
• 3/4 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 Cup Sour Cream
• 1/4 Cup Buttermilk
• 1 Large Beaten Egg
• 2 TBS Melted Unsalted Butter
• Kernels from 1 Ear of Fresh Sweet Corn 

Preheat Oven to 400 degrees.  Spray a 24 mini muffin pan with non stick spray.  Whisk flour, cornmeal, sugar, baking powder and salt in a medium bowl.  In another medium bowl whisk sour cream, buttermilk, eggs, melted butter and sweet corn together.  Stir in the dry ingredients.  Bake muffins for 13 minutes until the edges are golden brown.  Serve warm.
Makes 24 mini muffins