Pasta with creamed corn

In some parts of the country, fresh sweet corn is already available. Not quite here in Minnesota, but it’s close. This very easy recipe would be fine in the middle of winter with frozen corn, but if you can get fresh corn, it’s a nice change from corn on the cob - not that there are many foods better than that. The amounts indicated are for a pound of pasta. I used rotini, but if one likes the symmetry or the theme of small corn kernels, one could use orzo or ditalini. 

Fresh corn, 3 ears, kernels removed

One yellow bell pepper, cut roughly the size of corn kernels

Garlic, two cloves, crushed

White pepper

Light cream, 2 cups

Vermouth or white wine

Scallions, minced

Minced pimientos, I small jar, drained

Salt

Butter, 1-2 Tbs

Asiago cheese, grated, a cup or more

Pasta

Reserve one cup of the corn kernels and a cup or less of the yellow bell pepper, depending on the size. Place the remaining corn and bell pepper in a saucepan, along with the light cream, garlic, and pepper, and bring to a boil. Remove from the heat and carefully pour into a blender. Puree. Return to the saucepan and add the pimientos, scallions, and vermouth or white wine. Bring to a boil, then turn down the heat and allow to simmer for a few minutes to thicken slightly. Add some salt. In a separate skillet, melt the butter and quickly saute the reserved corn kernels and the reserved pieces of yellow bell pepper until a bit charred.

In the meantime, cook the pasta. Drain and return to the pot. Add the creamed corn mixture. Plate and add the sauteed corn and bell pepper, finishing with the cheese. 

Scallops, polenta, creamed corn, asparagus, prosciutto

Sea scallops, ½ lb Polenta in a tube, sliced
Corn on the cob, 2 ears
Shallots, 1 lg, sliced
Heavy cream
Asparagus
Prosciutto
Olive oil (not extra virgin)
Salt
Black pepper
White pepper


1.  Dry the scallops. If they’re damp, they won’t brown. Do not purchase bay or calico scallops, and do not purchase what’s called “wet” scallops which are soaked in phosphates to add weight (for which you pay) and as a preservative. This practice also makes them impossible to brown. In other words, they’re no damned good. Ask whoever’s behind the fish and meat counter, although you may get a “Huh?” kind of response.
2.  Slice polenta into ½” thick slices (or thicker; it isn’t critical)
3.  Remove corn from cobs. Heat 2 Tbs butter over medium heat in a saucepan. Put in corn and sliced shallots. Cook gently for several minutes without browning them. Place in a blender or food processor with a half cup of the heavy cream (for a lighter dish, milk or skim milk can be substituted), and blend until well combined. Return to the saucepan and add salt and white pepper. Reserve and keep warm.
4.  Break off the hard ends of the asparagus and discard (or use for soup). No need to peel the stalks. Leave whole or cut into pieces. Parboil the asparagus until barely tender. Reserve.
5.  Slice the prosciutto. In what shapes, you ask. It doesn’t matter. How about 2 ½ inches long and ¼ inch wide?
6.  Heat one or two tablespoons of olive oil in a pan, then add the prosciutto and some ground black pepper and sauté until crisp. Remove from the pan, attempting to retain some of the oil, and reserve. Now add the asparagus and sauté until it begins to brown. Reserve but keep warm.
7.  Put a couple of teaspoons of olive oil in a pan, heat it over medium high, and brown the polenta slices on both sides.. Grind some black pepper over them. Reserve and keep warm.
8.  Sprinkle some salt and white pepper on the scallops. Heat a tablespoon of butter in a pan over high heat, taking care not to burn the butter. As soon as the butter starts to bubble, add the scallops and cook on both sides quickly. This should be the last thing you do, since overcooking scallops is a very, very bad thing to do. Not as bad as homicide or financial institution greed or oil spills, but still bad. It should also be the last thing you do because the other elements of the dish can wait a bit. Scallops can’t.
9.  About the time you put the scallops in the pan, place two or three polenta slices on a plate and put some corn puree over them. Place the asparagus spears (or pieces) alongside. Place the scallops atop the polenta slices, and sprinkle the prosciutto over everything.