It’s truth time.
To be honest, some nights my kids are lucky to get cereal for dinner. GASP! ‘Tis true. (Forget about trying to take pictures and blog!) With three kids, things are getting to Lord of the Flies-level.
So when I do have enough pieces of my sanity to put together to a decently balanced and colorful meal, it’s gotta be quick and simple.
I stumbled upon this recipe on cooking.nytimes.com and my heart skipped a beat and carried me straight to my fridge where I just happened to have a few ears of residual corn that needed a good home and an honorable end to their illustrious summer reign.
The recipe definitely did not disappoint. What’s not to love about a creamy sauce made out of pureed corn?? It’s sweet and rich and surprisingly so creamy in spite of the absence of cream. The basil keeps it fresh and herby, the corn kernels give a delightful pop of texture and the red pepper flakes are that surprisingly little peep of heat.
In ruminating over this recipe, I gotta say that one thing that would make this even better is BACON. Surprise, surprise, eh? So, go ahead and add in some crumbled bacon and thank me later.
Give summer a noble send-off and make that corn proud!
Lightly adapted recipe from here