Charred Sweetcorn with Tagliatelle
So as I picked enough corn to feed a family, I thought I should make a dish where its the main delight and had come across a Waitrose recipe that fit the bill, plus it takes no time whatsoever to make.
A real simple comforting meal! Please try and let me know what you think
2 sweetcorn cobs
2 tbsp olive oil
5 salad onions, sliced
250g dried egg tagliatelle
1 garlic clove, crushed
90ml single cream
75g pecorino cheese, finely grated
1. Preheat the grill to medium-high (about 230˚C). Brush the corn with 1 tbsp oil and season. Grill for 10-12 minutes, turning every 2-3 minutes, until well browned. Leave to cool a little, then carefully slice the kernels from the cobs.
2. Put the remaining 1 tbsp oil in a frying pan over a medium heat. Add the salad onion and cook for 5 minutes, stirring, until softened. Meanwhile, cook the pasta in boiling, salted water for 2 minutes less than pack instructions, until al dente. Retain a small cupful of the cooking water, then drain in a colander.
3. Stir the garlic and corn kernels into the onion for 1 minute. Add the cream and heat gently before adding the pasta with 2 tbsp cooking water, the pecorino and some black pepper. Remove from the heat, toss with tongs to make a silky sauce and serve straight away.