Corn "Carbonara" Redux

I first made Corn "Carbonara" a couple of years ago and thought it delicious at the time, but, with more beautiful late summer corn in my veggie box than I knew what to do with and excited at the idea of blitzing some of my surplus, I decided to revisit the recipe and see if I could improve upon it.

The original sauce of fresh corn, caramelized white onion, sage, butter and Parmesan remains essentially unchanged. I added to the finished dish, with the inclusion of roasted Delilah peppers, caramelized half-moons of red onion, and lots of freshly chopped dill. The peppers and red onion add color, texture and another layer of sweetness, while the dill provides a fresh counterpoint to all that sweet corn and caramelized onion.

The result is more colorful and a little more complex than the original, while still tasting very much like the dish I liked enough to revisit in the first place.

I think this version is even better than the original.