Here we are, round 2 of 12982392 of summer corn recipes. Summer is ending! I feel an urgency about my dwindling summer corn supply, and this has resulted in a slew of corn-focused recipes in our house.
No one seems to be complaining.
I’m struggling with a few things. The dwindling corn supply is just the tip of the iceberg. How is it September? How is summer already almost over (I can’t freaking believe it’s Labor Day weekend)? How am I turning 32 one week from today? How is my baby almost one year old? Where has this year gone?
Lots of questions with very few answers. My solution? Pasta salad with a tangy mustard vinaigrette, smoky seared steak, peppery arugula, and you guessed it…copious amounts of fresh corn right off the cob. Well, all that and a few stiff drinks.
This pasta makes everything better for a variety of reasons. (1) It’s a complete meal in one bowl, (2) it’s quick and easy (a requirement as of late), and (3) it’s delicious and distracts one from her life-is-moving-too-fast thoughts as she savors each bite.
Funny how food can have that effect.
This really is the perfect bowl of food. It’s tangy, savory, and a touch sweet, and somehow manages to be hearty and light at the same time. It’s end-of-summer yumminess at its best.
While we soak up these last few weeks of summer and look forward to pumpkin-spice everything and football Sundays, we should kick back and relax and enjoy ourselves. The hustle and bustle of cooler weather is coming, folks. Not that this summer was particularly relaxing, but still…fall seems to the official start of “busy season” for me. And ever since having a child, the whole “savor and enjoy it” mantra rings true more than ever.
Time, you seriously need to slow down.
I’m continuously stuck in between wanting everything to slow down and not being able to wait for what’s in store next. I’m craving juicy watermelon and sweaters at the same time. Doesn’t make any sense, I know. But it’s been a problem of mine for as long as I can remember.
Until I can figure out the balance, this meal is one that allows me to spend a little less time in the kitchen and more time focused on enjoying the food and those around me.
On that note, I have a husband to smooch and a son to snuggle. Oh, and some more corn to eat. Until next time.
For the Vinaigrette:
- 2 garlic cloves, finely minced or pressed
- ⅓ cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon sugar
- ¼ cup extra-virgin olive oil
- 4 ears of corn
- 1 lb penne pasta
- 1 tablespoon olive oil
- 1 (1-lb) strip steak or filet mignon
- Salt and pepper
- 4 cups baby arugula
- ¼ cup grated pecorino cheese
- ¼ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
- Bring a large pot of water to a boil and add the corn. Cook for 6-8 minutes or until tender. Remove corn from water (don’t drain the water!) and set aside.
- Liberally salt the water and return it to a boil. Once boiling again, add the pasta and cook until el dente. Drain.
- While the corn/pasta are cooking, whisk together the ingredients for the vinaigrette in a large bowl. Add the arugula, cheeses, and parsley to the vinaigrette and toss to combine. Once the corn is cool enough to handle, cut the kernels off the cobs and add to the bowl.
- Heat a skillet over medium-high heat and once hot, add the 1 tablespoon of olive oil. Season the steak with salt and pepper and add to the skillet. Cook for 3-4 minutes per side for medium-rare (or longer to desired doneness). Allow to rest for a few minutes before slicing and adding to the bowl.
- Finally, add in the hot pasta and toss everything to combine. Garnish with additional cheese and herbs and serve immediately.