Pappardelle with Caramelized Corn

There is something about corn and pasta, and this pappardelle with caramelized corn may be the best example of that I've ever made.

Ingredients

• 1 Tbsp. olive oil

• 4-5 oz. sliced smoked bacon, cut into 1/2 inch dice

• 1 medium onion, finely chopped

• 1/2 tsp. minced garlic

• 3 cups fresh corn kernels

• 1/2 cup chicken stock

• 1 1/2 cups heavy cream

• 1 tsp fresh thyme, minced

• 2 large plum tomatoes, seeded and diced

• 1 tsp. balsamic vinegar

• 1 scallion, cut lengthwise into julienne strips (optional)

• Cooked pappardelle or riccioli pasta

Directions

Heat 1 tsp. oil and saute the bacon just until fat is rendered (about 5 minutes) and then add onion and garlic and cook another 4 minutes or so.

Reserve about a third of a cup of corn and add the rest to the sauce and brown over high heat (about 4 minutes).

Add chicken stock and bring to a boil, then add the cream and boil until it reduces by about a third. Add thyme and season with salt and pepper.

Heat remaining oil in a skillet, cook corn until it's toasted, add tomatoes and vinegar, season with salt and pepper and cook until tomatoes are just softened.

Serve over pasta, with a garnish of the caramelized corn and tomatoes, and if you like, the scallions.

Full recipe at http://ift.tt/2chocgR

bon appetit