I am not sure if there is anyone more excited than I am to welcome back Erin from Fresh 365. Erin’s blog features original regular recipes created from the seasonal vegetable bounty of Central Massachusetts. Erin is a internet star — her website was recently featured in Readymade magazine — and we are so lucky to have her as a contributor to our website and weekly column in the Harvard Post. This week, she has created this Penne with Corn recipe — if you aren’t growing your own, you can get corn and leeks at Applefield’s or Harper’s Farm.
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.