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| 1 x ca. 450 g | Pasta |
| 1 Esslöffel | olive oil |
| 1 mittel | onion |
| 3 x ca. 30 g | Tasso; sliced fine |
| 3 Tasse | Corn cut from cob |
| 1/2 Teelöffel | garlic minced |
| 1/2 Tasse | chicken stock |
| 1 1/2 Tasse | cream |
| 1 Teelöffel | thyme fresh |
| 2 gross | Plum tomatoes; seeded and diced |
| 1 Teelöffel | balsamic vinegar |
| 1 | Scallion julienned fine |
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Sautee tasso in 1/2 Tbl oil for 2 minutes. Add onion and garlic and cook until translucent. Add 2 2/3 cups of the corn. Sautee until brown, about 4 minutes. Add stock and cream. Reduce by 1/3. Add thyme and salt and pepper to taste.
In another pan, sautee the remaining 1/3 cup of corn in 1/2 Tbl oil for 3 minutes. Add tomatoes and vinegar. Heat until boiling. Salt and pepper to taste.
Toss the first mixture with the pasta. Linguini is good. Serve on plates, top with second mixture and garnish with scallion slivers.
Chile-Heads Digest V3 #054
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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