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Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients

6 ears sweet corn, kernels scraped (cobs reserved)
1 shallot, minced
3 clove garlic, thinly sliced
1 cup dry white wine
1 tbsp white miso
1 cup basil leaves, torn

Method

i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

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Slow-roast tomato pasta

90 min · Serves 4

Ingredients

6 ears sweet corn, kernels scraped (cobs reserved)
1 shallot, minced
3 clove garlic, thinly sliced
1 cup dry white wine
1 tbsp white miso
1 cup basil leaves, torn

Method

i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

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