Corn and Fennel Ragu

• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 2 cups finely chopped fennel, fronds chopped and reserved
• 1/4 teaspoon ground cumin
• 1 teaspoon yellow mustard seeds
• Salt and freshly ground black pepper
• 3 cups corn kernels (from about 6 ears)

1. Pour the olive oil into a large skillet and place over medium-high heat.
2. When hot, add the shallots and fennel.
3. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes.
4. Add the corn and saute until tender, about 4 minutes more.
5. Add 1 1/4 cups water and bring to a boil.
6. Simmer for 8 minutes.
7. Remove from the heat.
8. Transfer 1 1/2 cups of the corn mixture and liquid to a blender and puree.
9. Strain the puree pressing the solids; discard the solids.
10. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes.
11. Season with salt and pepper.
12. Garnish with fennel fronds and serve with the gently smoked salmon.

olive oil, shallots, fennel, ground cumin, yellow mustard seeds, salt, corn kernels

Taken from cooking.nytimes.com/recipes/11982 (may not work)