Corn and Fennel Ragu

Ingredients

  • 1 tablespoons olive oil

  • ¼ cup finely chopped shallots

  • 1 cups finely chopped fennel, fronds chopped and reserved

  • ¼ teaspoon ground cumin

  • 1 teaspoon yellow mustard seeds

  • Salt and freshly ground black pepper

  • 2 cups corn kernels (from about 3 ears)

Instructions

  1. Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes.

  2. Add the corn and saute until tender, about 4 minutes more. Add 1¼ cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.

  3. Transfer 1½ cups of the corn mixture and liquid to a blender and puree. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds.

Haley Smith