It’s no surprise that Big Guy and I love to spend time together in the kitchen. And sometimes we take a “simple” recipe and turn it into quite the adventure. But the truth is, it’s almost always worth the time, the effort and the mess. A recipe for creamed corn pasta peaked both of our interest due to all the corn that we have stashed in the freezer. But we couldn’t just use store bought pasta – oh, no – we had to make our own.
The pasta came together rather “easy” this time around (there was one pasta episode where we almost gave up completely and a voice or two was raised – not naming names). And while Big Guy was making our noodles, I spent a little time making the creamed corn portion of the dish. When I hear “creamed corn” I can’t help but think of my grandmother, Mimi, and her creamed corn. It’s simply one of my favorite side dishes and I remember looking forward to it at all holiday gatherings. To make this version of creamed corn, fresh corn is cooked in butter until caramelized, about 5-8 minutes. Once the corn is lightly browned, add in the fresh thyme, garlic and crushed red pepper flakes. Then add in the milk (I used 2%) and allow the mixture to simmer. At this point, I reduced the heat to low and allowed it to hang out while we finished up the pasta. I ended up adding a little more milk to thin it out. Finally, add in the cooked pasta and the parmesan along with some of the salted cooking water. I added a good 1/2 cup or more of cooking water to get the consistency I wanted – it’s going to depend on your pasta.
The plate of pasta was topped with fried herbs (thyme and basil) and then I finished our plates with a little lemon zest. That was a very good idea.
We were blown away by this dish. Such simple ingredients became an absolute stunner of a dinner with a little love and a little mess.