So you have some sweetcorn that needs using up, you have no idea what to do with it, you want to make something quick but you don't want it to be average like tuna sweetcorn pasta bake. This is your answer! Creamed corn is very much a primary element to midwestern American cuisine and as you've guessed, it's creamy in texture and taste. I've put a twist on it by adding some mint, which makes the meal really light and refreshing. The crispy feel of the bacon gives it that little something extra, but if you're vegetarian feel free to omit it and you'll still enjoy this recipe.
Serves 2
4 rashers bacon, diced
Butter, large knob
Sweetcorn, corn removed from 2 kernels or 150g tinned
½ onion, finely chopped
150ml crème fraiche
Salt and pepper
Mint, 2 large handfuls finely chopped
200g pasta
Broccoli cut into small florets, a handful
Peas, 2 handfuls
Parmesan, 2 small handfuls grated
1. Heat a frying pan on a medium to high heat and fry the bacon until cooked and crispy. Leave aside on kitchen paper.
2. Melt the butter in a small saucepan on a low heat. Add the onions and the sweetcorn, and sauté for 5 minutes. Mix in the crème fraiche and seasoning. Cover and leave to cook for 10 minutes, then stir in the mint and bacon.
3. Place the pasta in a saucepan of boiling water. Cook according to cooking instructions, but in the last five minutes of cooking time cook the peas and broccoli florets in another pan of boiling water. After the five minutes drain both.
4. Divide the pasta between plates. Spoon over the minted creamed corn, top with the spring vegetables and sprinkle over some Parmesan.
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