Buttered Corn and Noodles

Pat Duran


This is a perfect comfort pasta that is light and easy, but still very filling. Be sure to use very ripe corn if using fresh off the cob to get the full effect of sweet corn with smoky bacon and the zest of lemon and green onions.
Fresh or frozen sweet corn can be used in this recipe. Food52


★★★★★ 1 vote

4 servings
10 Min
10 Min
Stove Top


  • 8 oz
    package of egg noodle pasta, cooked al dente( about 6 minutes)
  • 2 c
    frozen corn or 4 ears of corn
  • 4 slice
    thick maple flavored bacon,,fried crispy and chopped
  • 4 medium
    green onions, thinly sliced
  • 4 Tbsp
  • 6 medium
    basil leaves chopped fine
  • 1 pinch
    fresh marjoram, chopped fine
  • ·
    zest of 1 lemon
  • 1/4 c
    heavy cream or milk of fresh scraped corn cob
  • ·
    salt and pepper to taste

How to Make Buttered Corn and Noodles


  1. If using fresh corn; cut corn off the cob, then milk the cobs as well.Add the chopped herbs to the milk or cream.
  2. Cut the bacon and fry crisp in a large skillet. When the bacon is crisp, drain on paper towel , remove all but 1 Tablespoon of the bacon grease.
    Add the butter and corn to the skillet with remaining bacon grease. Season with salt and pepper.
  3. Add the noodles to the skillet, add the milk, then toss in the herbs and green onion and the bacon. Sprinkle in the lemon zest, toss and serve.

Printable Recipe Card

About Buttered Corn and Noodles

Main Ingredient: Pasta
Regional Style: American

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