Browned Butter Sweet Corn Mac & “Cheese”

Make the sauce

Pour 6 cups of water into a large pot and bring to a simmer; this will be used later to cook the pasta risotto-style *see note.

Remove the kernels from the corn cobs and set aside, then snap the cobs in half.

In a medium saucepan, combine the cobs, cream, and peppercorns. Cook gently over medium-low heat, keeping the cream just below a simmer. Do not let it boil. Infuse for 15–30 minutes, then strain out the cobs and peppercorns.

In a separate skillet, melt the butter over medium heat. Continue cooking until it turns a light golden brown and smells nutty, being careful not to burn it. Add the corn kernels and sauté for 3–5 minutes, until just tender.

In a blender, combine the sautéed corn with the infused cream, MSG, nutritional yeast, a pinch of salt and pepper, and turmeric if using. Blend until smooth and creamy, adjusting the consistency with extra cream if needed.

Cook the pasta risotto-style

Add the pasta to a wide, heavy-bottomed pot with a pinch of salt and just enough simmering water to cover it plus a little extra.

Cook over medium-high heat, stirring frequently and adding more boiling water as needed.

Cook until the pasta is tender with a slight bite and about 1/4 cup (60–120 ml) of concentrated starchy water is left in the pan when done.

Assembly

Pour the corn “cheese” sauce over the pasta and stir to coat thoroughly and emulsify with the pasta water, then taste and adjust seasoning as needed.

Divide into 4–6 bowls and top with crushed corn nuts or tortilla chips and fresh basil if desired. Serve immediately.