Featured Ingredient: Leftover Corn
I always get so excited when corn is finally in season. Excitement translates to more ears of corn than my family can possibly eat, so it's nice to have some leftover corn recipes in my pocket to avoid being wasteful.
My all-time favorite leftover corn recipe is Ubiquitous Corn Salad. You really can't go wrong with this, and everyone always loves it. In fact, I would have probably made it tonight, but the reason I had leftover corn in the first place was because I made the salad yesterday. It was requested that I bring a bowl of it over to our friend Dave's birthday party. (We had a great time, and loved getting the chance to spend time with our old buddy Howard.)
So, yeah, you can't make corn salad with corn that's leftover from corn salad. But, I made too much corn, and I needed to do something with it. Michael went to a Cubs game tonight, so it was just me and the kids. I wanted something simple, summery and healthy, but I didn't want it to seem so healthy that they'd refuse to eat it.
I am happy to report that this dish was a hit. Proof:
Pasta with Corn, Chickpeas and Cheese
1/2 pound small pasta (I used gemelli, but I think small shells or elbows would be even better)
3 tablespoons extra virgin olive oil
1 garlic clove, sliced thinly
2 ears of leftover cooked corn, scraped off the cob
1 can chickpeas, rinsed and drained
3 tablespoons butter
1 scallion (white and light green parts), sliced
salt and pepper
3/4 cup of Parmigiano Reggiano, grated
small handful of fresh basil, julienned (cut into thin slices)
Cook pasta according to the package directions.
In the meantime, heat a large skillet over medium heat and add the olive oil. Add the garlic and cook for about 30 seconds (don't let it get too brown). Add the corn and chickpeas and saute for two minutes. Add the butter and scallion and continue to cook for another minute or two. Season to taste with salt and pepper.
When the pasta is done cooking, drain it and add to the pan. Stir to combine and then add the Parmigiano. Stir again. Top with the julienned basil. Enjoy!