Buttered Corn And Noodles

Kathleen Riemer



pinch tips: How to Shuck, Cook, and Cut Corn



8 ounces egg noodles
4 cobs of corn
4 strips of bacon
4 scallions
4 tablespoons butter
6 basil leaves
a pinch of fresh marjoram
zest from 1 lemon
salt and pepper

Directions Step-By-Step

Cut the corn off of the cob, then milk the cobs as well. Thinly slice the scallions, and chop the herbs. ** to milk the cob - set the cob on end in a bowl and run the back side of your knife down it to get the juices and kernel tidbits out - this adds extra corny goodness to your dish! ** Start a pot of water boiling for the noodles. Cut the bacon into lardons and crisp it in a large skillet. When it is nice and crunchy, remove it to a paper towel and drain all but a thin coating of bacon fat. Put the heat on medium add the butter and the corn to the skillet. Season with a pinch of salt and a couple of grinds of pepper. Your water should be boiling so put the noodles in, they probably take 6 minutes. Add the corn "milk" and the noodles to the skillet, then toss in the herbs and green onion and the bacon. Zest the lemon into the pan, toss, and serve!

About this Recipe

Course/Dish: Vegetables, Pasta Sides