The Gourmet Mama

Corn and pasta are not necessarily two foods you think of together, but I’ve been trying to get more veggies into my boys and since they are on a pasta kick at the moment (in case you can’t tell from the abundance of pasta recipes!), this became supper. And it was incredible! The corn turned the cream sauce into something delicately sweet and the basil added a nice touch . . . it was just good. So good, in fact, that my husband has requested it again, always a great sign!

Creamy Corn Sauce

Makes 2 cups

1 c. corn

1 onion, chopped

1 tsp. beef or veggie consomme

2 c. cream

1 Tblsp. fresh basil, chopped, or 1 tsp. dried

In a small amount of oil, saute the onions until translucent. Add the corn and cook for 3 minutes.

Add the basil, then the cream and heat over low heat until the cream starts to bubble on the edges and the whole mixture thickens.  Stir in consomme and serve hot over pasta.