Fresh 365′s Penne with Corn

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.  4903327116_5391da29f4_z

Penne with Corn & Brown Butter
serves 4

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.


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One comment

  1. Well if this doesn’t inspire me to go pick up some fresh ingredients at the Harvard Farmers Market and make this delicious sounding recipe, I don’t know what does! Looks amazing. Thanks for posting! -Ellenor Hirsch (Harvard, MA)


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