Hayden Quinn

Sweet · SHARING

31 January 2017

Ang's Lemon Sweet Corn Pasta

The secret to this one is simmering the corn cobs down into a sweet corn stock, which becomes the base of a creamy, lemony sauce. Toss it through mafalde and top with crisp bacon, basil and parmesan.

Serves
3–4 (depending how hungry you are)
Prep
15 mins
Cook
45 mins
Difficulty
Easy
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Ingredients

Method

  1. De-husk your corn and then with a knife carefully cut corn kernels off the cob, set aside. Place corn shanks in a large pot with 1.5L water and a good pinch of salt. Bring to the boil and simmer, reducing for 45 minutes or until only ¼ of liquid remains.
  2. While corn stock is simmering, slowly cook off bacon (starting with a cold pan) until dark and crisp. Once cooked place on paper toweling to remove excess oil. Leave to cool before chopping into fine pieces.
  3. Set a large pot of salted water to boil (for pasta). Once boiling rapidly place pasta into water and cook as per packet instructions (or to your liking)
  4. Remove corn shanks from liquid adding the cream and corn kernel to the reduced corn water, cook until smooth and corn is bright yellow but still retains its bite. To finish add the zest of four of the lemons and the juice of two.
  5. Once pasta is cooked, strain and mix through sauce.
  6. Serve to large pasta bowls topped with bacon, basil and parmesan. Season with salt and freshly ground black pepper, to taste.

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