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From table.kitchen

Summer Corn & Basil Ragù

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.

Notes

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Ingredients

6 ears sweet corn, kernels scraped (cobs reserved)
1 shallot, minced
3 cloves garlic, thinly sliced
1 cup dry white wine
1 tbsp white miso
1 cup basil leaves, torn
3 tbsp ( 42 g, 1.5 oz ) unsalted butter
Cultured if I have it.
Olive oil, salt, black pepper

Method

6 ears sweet corn · 3 cups water
i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
olive oil · 1 shallot · 3 garlic cloves
ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
the scraped kernels · salt
iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
1 cup white wine · 2 cups corn stock · 1 tbsp white miso
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.
3 tbsp butter · 1 cup basil · black pepper
v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
toasted bread or polenta
vi. Spoon onto toasted bread or polenta.

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