Creamy Orecchiette with Roasted Corn, Tomatoes + Original Blue
Serves 8
2 cups vegetable or chicken stock
2 cups white wine
3 tablespoons olive oil
3 ears corn, corn cut from cob, cobs reserved
1 medium onion, diced 1 pint cherry or sun gold tomatoes, halved
6 ounces Point Reyes Original Blue, crumbled
1 16-ounce box dried Orecchiette
Salt & pepper, to taste
Basil, chiffonade, for garnish
Pour stock and white wine into a medium pan. Add corn cobs and bring to a boil. Reduce heat to medium, letting stock cook at a low boil for 30-40 minutes. Remove and discard corn cobs. While stock is cooking, heat olive oil in a skillet until hot. Add corn kernels, and cook on high heat until browned, stirring occasionally to evenly cook. Reduce heat to medium and add onion and a pinch of salt, cooking until onions are soft. Stir corn mixture and tomatoes into corn stock. Continue to cook over medium heat for about 10 minutes. Add Point Reyes Original Blue, stirring until the cheese melts into the liquid. Taste and season with salt and pepper. Cook Orecchiette according to package instructions. Drain and toss with corn sauce. Serve hot, garnished with basil.
