This play on a classic cream sauce tastes extra corny by extracting all of the flavor from the corn cobs while they steep in the half and half. You can use milk for a lighter option but the sauce has a tendency to break much more easily.

• 6 ears corn
• 2 C half and half
• ½ C parmesan, grated
• ½ tsp black pepper
• 1 pt cherry tomatoes, cut in half
• 1 bu Swiss chard, cut into ribbons
• ½ lb dried pasta, boiled to the packages instructions

1. Cut the kernels from the cob and reserve the cob
2. Bring the half and half to a scald
3. Add the cobs and allow to steep for 20 min
4. In a large frying pan heat a glug of oil and pan roast the corn with a good pinch of salt until golden brown
5. Toss the roasted corn with the tomatoes and chard and set aside
6. Remove the cobs from the dairy and then with the back of a knife scrap the cobs to extract any and all juice and starch left in the cob
7. Discard the cobs
8. Bring the dairy back to a simmer and add the cheese to thicken
9. Toss the pasta with the cheese sauce and divide into serving plates or a platter
10. Top with a hardy spoonful of the vegetables and serve immediately