Andrew Zimmern Cooks: Creamy Corn Pasta with Crispy Shallots - Andrew Zimmern

Ingredients

• 8 to 12 ounces dried chiocciole pasta (you can also use other hollow pasta like macaroni or mezze rigatoni)
• 1 tablespoon olive oil
• 3 cups canola oil
• 2 large shallots, thinly sliced
• 3 tablespoons butter
• 1 large pinch red chile flakes, or more to taste
• 1/4 cup onion, finely minced
• Salt
• 2 cups fresh corn kernels (I used a mix of red and blue corn)
• 1 1/3 cups corn juice from fresh corn kernels (I used a mix of yellow and white corn)
• 1/4 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 cup aged pecorino Romano, grated
• Whole basil leaves, for garnish
• 1 1/2 cups cherry tomatoes, halved