I've had my eyes (or rather tastebuds) on a sweet / spicy Milk Street Corn, Tomato, and Basil recipe for a number of years. The recipe requires fresh corn on the cob, so I've been waiting for those blissful two months a year when farmers market corn is ever so sweet in New York.
This past year, I struck during this critical window. The resulting dish had a sweet, subtle flavor from the corn broth and grated corn kernels. This sweetness contrasted well with the tartness of the fresh tomatoes and the light spiciness of the red fresno chile. I wish I could have found the habanero recommended in the original recipe because that would have provided a better kick to this otherwise subtle dish.
I don't know if I will make this pasta again because the flavors were more muted than I would like, especially after the multiple steps to prepare this dish. Moving forward, I may just try to use frozen corn and the rest of the ingredients (fresh tomato, basil, chile) as standard sauceless pasta toppings instead of trying to create a corn broth sauce.
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