Penne with Corn & Brown Butter recipe :
Clumsiness aside, if you have ever doubted the combination of corn and pasta, you will be sweetly rewarded here (well, with a touch of salt). And browning the butter? Apparently it is “Erin-proof”. Now there is nothing to stop me from stocking up on corn with reckless abandon. With an extra bag, of course.
Penne with Corn & Brown Butter
2 1/2 c uncooked penne
1 stick butter, cut into 1” slices
3 small leeks, (white and light green parts only), cut into thin slices
4 ears corn, husks and silk discarded, kernels cut off
1 T fresh oregano leaves
1/2 t salt
Parmesan cheese, to taste
pepper, to taste
Bring a large pot of salted water to a boil. Add penne, and cook 8-10 minutes, until desired tenderness. Drain, rinse with warm water, and set aside.
In a large sauté pan, add butter over medium heat. Watch carefully, as it melts, then foams and turns a clear golden color, about 5-7 minutes. Stir frequently, as tiny brown specs appear on the bottom, and butter turns brown and smells nutty, about 1-2 minutes. Transfer to a heat-proof bowl immediately, to prevent burning.
Return pan to heat and add leeks. Sauté 5-7 minutes, until they begin to brown. Add corn kernels, oregano and salt, and cook 2-3 minutes, until corn is tender. In a large serving dish, combine corn and leeks, with penne and brown butter. Stir well, and season to taste with Parmesan cheese, salt and pepper.