I have the recipe saved in my e-mail and found in the thread this excited note to my brother, written after I'd first had it for dinner. I hope you won't think less of me.
"this was so delicious when i made it the other day, i was actually shocked. the trick is getting a fresh ear of corn (which is like 30 cents!) and shaving off the kernels with a knife. the day i made this, i had been to h-e-b three times for separate things, so when i got home with my ear of corn and unhusked it to find a dead worm (!!!) burrowed into the top of it, you know what i did? you betcha. i whacked that end off and used the rest. i was tired of waiting in line at h-e-b, and i sure wasn't going to go back for trip #4. he probably died a nice death though. the corn was really sweet."
I'd also included this equation made up of Cathy Erway's photos to prove how easily he too could enjoy such a meal.
This recipe is seriously magic, and it must be in the caramelized onions. There's no garlic! There's no cheese! (OK, I added cheese. Parmesan never hurt anything.) It also has the fabulous step of stirring in a blob of butter at the end. I felt pretty smart when i remembered to scrape the back of my knife down the stripped corn cob, a trick for getting the last bit of that sweet, milky corn goodness into your meal. But I was getting ahead of myself because a moment later I dumped out all the pasta water, forgetting the step to save a cup or so.
Still, it turned out well. And it felt like a bit of a rescue recipe — I haven't been in the mood to cook for a few weeks now. In fact, I'd had the ingredients for this pasta sitting around since the beginning of this week but hadn't felt up to slicing and chopping. Even as I've been reading My Life in France and longing to taste buttered-up fish in a tucked-away spot in Paris, I hadn't ventured into the kitchen. This summer humdinger brought me back. More to come!