Fettuccini with Roasted Red Corn

Roasted Red Corn Linguine, and Some Things I’ve Never Tried

I found red sweet corn at Whole Foods last week.  Not Indian corn.  Not the band Korn painted all up in red.  Red sweet corn.  I’d never even seen it in a store before, let alone tried it.  So I bought some, because what do you do when confronted with something new and mysterious?  You eat it.  It works for babies, it works for puppies, it can work for you, too.

redcornwoil

I’ve also never tried putting corn in pasta before.  I’ve seen it, and I’ve avoided it for a long time.  I shy against putting two carbs together in the same dish, I don’t know why.  It’s like carbs all the way down, and it makes me feel guilty.  But despite that, I decided to make linguine and add the sweet corn in to it.

It was delicious.

redcorn

Of course it was.  I wouldn’t take the time to write up a recipe that was gross or disgusting, not to mention all the photos.  What kind of bored monster do you think I am?

Anyway, other things I’ve never tried:

-Eating an entire plate of Cap’n Crunch french toast from the Bomber (it exists and it is delicious but I fear it would kill me)

-Eating green eggs with a fox.  Eating green eggs in a box.  Eating green eggs here or there, eating green eggs anywhere.

-Strawberries that taste like pineapples.

-Making tiny ice cream sandwiches out of those little cookies they give you on Delta flights.

-Rambutans.

-Making my own puff pastry because I don’t hate my free time that much.

-Chocolate covered grasshoppers.

redcornpasta-mixing

Now, I’m not saying that all of those things would be as delicious as this roasted red corn pasta…except for the french toast.  That would probably do it.  But I’m a little more inclined now to try…everything except the grasshoppers.  Maybe the grasshoppers.  Probably not the grasshoppers.

redcornpasta

Roasted Red Corn Linguine, and Other Things I’ve Never Tried

Ingredients

    For the Corn:
  • 2 ears fresh red sweet corn
  • 1/2-3/4 cup olive oil
  • 1 cup fresh basil
  • 3 whole peeled garlic cloves
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • For the Chicken
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1 cup cherry tomatoes
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • For everything else
  • 1 pound fresh linguine noodles, cooked according to package directions
  • 1/2 cup fresh basil, chopped
  • 1 cup sliced red onion
  • 2 cups green beans, cut in half
  • 1 tbsp butter
  • pecorino romano, grated--however much you want

Instructions

  1. Preheat the oven to 400F. Line two small baking pans with tin foil.
  2. Prepare the corn: place the oil, basil, garlic, pepper and salt in a blender and puree. Brush a few tablespoons of the oil mixture all over the sweet corn. Place the corn in one of the prepared pans.
  3. Prepare the chicken: in the other tinfoiled pan, place the boneless, skinless chicken breasts and the cherry tomatoes. Drizzle the olive oil over both and sprinkle them with the salt and pepper.
  4. Place both pans in the oven and roast for 30 minutes, or until the corn is browned and soft and the chicken is cooked through. Let cool slightly. Slice the chicken into strips. Hold each corn cob up on its end and carefully cut the corn kernels off the cobs.
  5. In a large bowl, toss the cooked linguine noodles, fresh basil, red onion, green beans, butter, chicken and corn kernels with the rest of the oil/garlic/basil mixture (from step 2). Sprinkle the pasta with the grated pecorino.
  6. Enjoy!
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