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table.kitchen Dinner

Late summer · July 12

Summer Corn & Basil Ragù

by Mia Aquilina

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

Serves 4 · 50 minutes · One pan

Ingredients

  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp unsalted butter
  • olive oil, salt, black pepper

Method

  1. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 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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