Corn-Saffron Pasta

I’m told often that a lot of my recipes can be a bit intimidating, whether it be due to technique, cultural differences, or the lack of access to certain ingredients. I’ve always wanted my recipes to be as easy and accessible as possible, without disregarding the cultural significances of a recipe and it’s history.

This was one way I wanted to highlight the beauty of bright floral notes of saffron with the luscious, buttery notes of summer corn. Saffron is a spice originating from the “autumn crocus” flower. Three stigmas from the flower are harvested, then dried to be used in cooking. Each stem has a wonderful floral, buttery notes that also add a vibrant orange hue to the dish you add them to.

Saffron and corn are just a perfect match- from color to flavor profiles. Pasta is just the vessel.

Corn-Saffron Pasta

Time: about 45 minutes

Serves: 3-4

INGREDIENTS

• 4 ears of corn, kernels removed

• 12 saffron threads

• 1 yellow onion, minced

• 2 garlic cloves, minced

• 4 tablespoon salted butter

• 1/2 cup preserved pasta water

• 1/4 cup almond milk

• 1 tablespoon white miso

• pasta

Harissa Breadcrumbs

• 3/4 cup panko breadcrumbs

• 2 tablespoons salted butter

• 1 teaspoon harissa seasoning

• 2 tablespoon chopped parsley

DIRECTIONS

1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside.

2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened about 5-6 minutes. Add the corn kernels and saffron water, then saute for 3-4 minutes until the corn is a bright yellow—season with a pinch of kosher salt.

3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water, drain, and add to the pot.

4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss the cooked pasta and the remaining pasta water over medium heat until emulsified.

5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley.

6. Serve pasta with a sprinkle of harissa breadcrumbs on top and cracked black pepper.

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