Weve had some great corn this summer too, and we've been grilling it, roasting it, and adding it's sweet juicy kernels to many dishes. Here I've pureed the kernels, simmered, and added a touch of marscapone to make a melt in your mouth filling for tortelloni. I also made a stock with the cobs and we had these delicious little pods with the nice hot broth and a grating of parmesan. Of course no pic, too busy eating. I froze the other half and we'll have them later in the week with something grilled, maybe pork tenderloin, we'll have to see.
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