Chodang Sweet Corn Fusilli Corn

20240615 #breakfastdiary 1088, 21°C/cloudy, 38 min/workout(S) In English it's called super sweet corn — no cream added, so it's a clean, in-season sweetness #chodangsweetcornfusilli Prepare 2 ears of chodang sweet corn. Use 1 for the sauce and the other as a topping. Peel the corn and knock off the kernels. They don't come off cleanly, so I decide to cut them off with a knife instead. Boil the corn cobs in 500ml of water. In a pan, sauté butter and half the corn kernels, then pour in 1 cup of the corn cob stock and simmer a bit longer. Let it cool slightly, then blend finely to make the corn sauce. Salt the boiling water and cook the rigatoni. In a pan, sauté butter and the remaining corn, then add the corn sauce and rigatoni. Season with salt. Mantecare slowly~ Plate it and add parmesan cheese — I forgot the pepper, but it would probably be nice too. Referenced a recipe from the YouTube channel Yorijori Modori.