Anyone ever made a corn sauce for pasta? I had a very nice dish tonight -

L

lisainla

Well-known member
farfalle with corn & pancetta sauce - it was blended corn with little else, julienned pancetta, and topped with fresh basil. I'm thinking it must have been thinned with a bit of chicken stock, but the flavor was quite sweet and"corn"-y - a nice change from the usual.

Any ideas?

 
I made this fresh corn polenta the other night and it is TDF!! It has kernals from 6 ears of corn

and DH and I ate the entire pot of polenta at one sitting. I did make the tomato eggplant sauce too. I made it as written but when I tasted it, it seemed to be missing something. Maybe it was just me and my style of cooking but it desparately needed onions and garlic. So I sauteed some up and stired the eggplant saunce into the pan and it was perfect, IMHO!!! Absolutely delish!!

This is a very loose polenta so maybe it can be turned into a sauce.....

http://www.ouichefnetwork.com/oui_chef/2012/08/sweet-corn-polenta-with-eggplant-sauce.html#more

 
These look really great! The thing I am looking for has no actual kernals in it, just the

very strong flavor of corn as the sauce. I was wondering if it was a traditional dish of a region that I had not had the pleasure of tasting before, but it seems that it is something the restaurant had developed.

 
Hi Barbara - this looks like it might be a starting point for me - it looks delicious!

The sauce I had was very thin, so I think I will play with this and see how I can thin it and still keep the corn flavor.

 
From "Raw" Corn sauce

1/2 C sweet corn kernels
1/4 C extra virgin olive oil
1/4 C filtered water
salt and pepper

In a high-speed blender, whirl until smooth and then push through a fine sieve.

 
From "Raw" Corn Polenta

2.5 C sweet corn kernels
1/4 C pine nuts
1/4 C raw cashews, soaked 12 hours and drained
1 TBL finely diced onion
2.5 tsp finely dice jalapeno chile
1 tsp minced garlic
1/4 tsp salt
1/8 tsp lemon juice
1/8 tsp pepper
pinch cayenne
2 TBL chopped cilantro

Combine 1.5 C of the corn and everything else except the cilantro. Whirl until it looks like wet cornmeal. Add remaining corn and cilantro, put in four 3" molds and dry out in a dehydrator for 4 hours.

 
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