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buttered corn and noodles

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(1 rating)

Ingredients For buttered corn and noodles

  • 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

How To Make buttered corn and noodles

  • 1
    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!

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