September 04, 2018
Dinner, Lunch, Main Dish,
Pasta, Fruit, Tomato, Vegetables, Corn, Weeknight Meals, Stove Top, Vegetarian, Fresh Tomatoes, Kosher Dairy more
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"Recipe source: Christopher Kimball's milk street (September/October 2018)"
In a bowl combine the tomatoes and 1/2 teaspoon salt and set aside. Using a box grated in a bowl or plate and using the large hole side grate the corn down to the cobs; reserve cobs.
In a pot over medium high heat bring 2 1/2 quarts of water to a boil and then add the corn corn cobs and 1 tablespoon salt; reduce heat to medium and cook, covered for 10 minutes. Using tongs remove and discard cobs and remove pot from heat.
In a skillet over medium heat melt 2 tablespoons of butter and then add the corn, shallots, habanero and 1 teaspoon salt and cook, stirring for 5 minutes or until shallots soften. Stein in 1 1/2 cups cooking liquid and cook over medium low for 10 - 15 minutes, stirring occasionally.
Meanwhile return the cooking water (that you cooked the corn cobs in ) to a boil and add the pasta and cook until al dente; reserve 1 cup of the cooking water and drain the pasta. Add the pasta to the skills and cook over medium heat for a few minutes until the pasta is coated with sauce; if needed add some reserved cooking liquid to reach proper consistency. Remove from heat.
Add 2 tablespoons butter, basil and tomatoes to skillet and toss until butter melts. Season with salt and pepper.
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