Pasta with Sweet Corn

This is another favorite I adapted from Olives and Oranges and, like most of the recipes I've tried from that book, requires the freshest ingredients.  Assuming you have fresh, in-season corn, this is incredibly delicious.  The corn gets a caramel-y sweet boost from sautéing in butter and is foiled (in the Shakespearean sense) by the onion, highlighting the flavors of both.  I let my toddler help with shucking the corn, and she loves to stand in her learning tower and grab the kernels that fly off my cutting board when I'm removing them from the cobs.

Pasta with Sweet Corn

INGREDIENTS

4 T unsalted butter

2T extra-virgin olive oil

8 medium ears corn, shucked and kernels cut from cobs

Sea salt

1 medium onion, finely chopped

1 t chopped fresh thyme

1 t chopped fresh mint

(or use 2t chopped fresh savory, as the original recipe calls for)

1 pound small pasta (I used rotelle here but fusilli, capricci, cavatappi, or shells would work great)

Coarsely ground black pepper

1 1/2 cups freshly grated Parmegiano-Reggiano cheese

METHOD

1) Bring a large pot of heavily salted water to a boil, add pasta and cook according to package directions.

2) While pasta cooks, heat 2 T of butter and oil in large skillet over medium-high heat until butter is melted.

3) Add corn and a pinch of salt and cook, stirring occasionally, until corn is softened, about 8 minutes.

4) Add onion, stir and cook until softened, about 5 minutes.

5) Remove from heat and toss with herbs.

6) Drain pasta when al dente, reserving 1 cup of pasta water.  Place pasta in large bowl, and immediately toss with remaining 2T butter.  Add sauce, a sprinkle of salt and pepper, and 3/4 cup cheese.  Toss well, stir in remaining cheese, and add small amounts of pasta water if necessary to loosen sauce.  Serve at once.