Corn and Parmesan Pasta

4 medium ears of corn yields 600 grams of corn kernels

2 tablespoons olive oil

1/2 large yellow onion 

4 garlic cloves

kosher salt

1 tablespoon butter

2 teaspoons freshly ground black pepper plus more for serving

450g pasta of choice 

1 cup freshly grated parmesan, plus more for serving

Cut off the kernels from the four ears of corn and set them aside. Halve the remaining cobs and set them aside.

Finely slice the 1/2 yellow onion and 4 garlic cloves and set aside.

Fill a large pot with water. Bring this to a simmer and salt generously with a heaping tablespoon of salt. Add in the corn cobs and let simmer for 15-16 minutes while you prepare the rest of the recipe.

Heat a large skillet on high heat, add the olive oil, then add half the corn kernels, and season them with salt and freshly ground black pepper, and stir them once or twice, just so they’re evenly coated in the oil and leave them be. Don’t stir again for 3 to 4 minutes, or until toasty brown underneath. Step back as they might crackle and pop, especially towards the end. Add butter and stir to combine, then scrape everything onto a bowl and set aside. 

Return the skillet to the stove  on medium heat. Add the butter and the onion and cook for 5 minutes, allowing it to soften slightly. Add the garlic, black pepper and corn and cook for an additional 10 minutes or until the corn has softened, but before it takes on any color.

Remove the corn cobs from the simmering water. Using a ladle, scoop three cups of the corn broth into the sauté pan with the corn. Turn off the heat under the sauté pan. Tilt the pan to the side, fully submerge your immersion blender, and blend until the corn is a smooth sauce. When you're done blending, turn the heat under the sauté pan back to low. Add the parmesan cheese in four batches, letting it melt into the sauce. Taste and season with more salt and pepper as preferred.

Keep the pot of water over the heat and increase the heat so that the pot of water reaches a boil. Add the pasta and cook according to package instructions to reach al dente.

When the pasta is finished, scoop it directly into the corn sauce. Add a splash of pasta water to help the sauce cling to the pasta. Mix until creamy.

To serve, scoop the pasta into four bowls and top with toasted corn kernels, more parmesan cheese and black pepper!

Hint: Add shrimp or make with crab stuffed ravioli