Buttered Corn And Noodles
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Author Notes: Summertime comfort food, perfect after a day of digging in the dirt and planting things and swimming ... - aargersi - aargersi
Food52 Review: All the commenters on this recipe are right—it's wonderful! A perfect summer pasta that is light and easy, but still very satisfying. Be sure to use perfectly ripe corn to get the full effect of sweet corn with smoky bacon and a pop of scallions and lemon. - biffbourgeois
Serves 4
- 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
- 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!!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Corn off the Cob
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
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7 months ago BeckMaster
Made this & my family went nuts! They all said it was their fave pasta dish and just last night my 6 year old requested it again. Needless to say it's on my menu plan for this upcoming week & I'll be making it often
7 months ago aargersi
Abbie is a trusted source on General Cooking.
I am so happy to hear that!!!
8 months ago luvcookbooks
Meg is a trusted home cook.
I made this for dinner two nights ago. It was so good and my daughter said to me, "Mom, is this from Food52?" Me: "Yes." Daughter: "I hope Food52 is here forever."
I made corn stock from the cobs and corn tea from the silk while I was cooking, used it as stock for risotto last night. :)) Thanks!
8 months ago aargersi
Abbie is a trusted source on General Cooking.
That is so nice! Thank you for posting! I hope Food52 is here forever too. How did you make the stock? I have not tried that yet.
8 months ago luvcookbooks
Meg is a trusted home cook.
After you strip the milk off the cob, cover the cobs with water and simmer for 15 minutes and you have a sweet corn flavored stock. You can also simmer the silk, ditto. I got both recipes from the NYC Greenmarket.
10 months ago AppleaDay
What a great dish! I made it for dinner tonight, and was so happy with the way it came out. A perfect use of sweetcorn, a real sunshine meal! The flavour combinations were fantastic. I will definitely be making this again soon!
10 months ago aargersi
Abbie is a trusted source on General Cooking.
I am so glad you like it! I need to put it back into rotation too ...
12 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I just love this recipe. Nothing quite like hot buttered carbs plus more carbs to satisfy you at dinner. This is my perfect 'I'm stressed but I want to be happy and this will make me so' meal.
12 months ago sdebrango
Suzanne is a trusted source on General Cooking.
I love this recipe!! Really outstanding!!
over 1 year ago Regine
One more thing regarding this delicious dish. The recipe for me serves 2 (greedy 0) ) not 4 people. So if u want to serve 4 generous portions (or as main meal), I would double the recipe.
over 1 year ago Regine
So good! I made it last nite for dinner and both my husband and son loved it! I doubled the recipe but when it was time to put the dry egg noodles in the water, I noticed bag said 12 oz not 16 oz. So I had a bit less pasta but i used all ingredients and it was super delicious. For those of u who can't find or don't want to use fresh corn, i guess you can get away using frozen corn. I would say 8 oz for one recipe and 16 oz for twice the recipe. I used fresh corn and found another way to milk it is to hold it with both your hands and squeeze it. I will certainly make this again!
over 1 year ago Midge
Made this last night to rave reviews. I'm just sorry I didn't make it earlier in corn season but will now have to make up for lost time!
almost 2 years ago tduck
Seriously yummy, every bite is wrong in a good way! Going to make this again this week!
almost 2 years ago Ms. T
This sounds delicious--can't wait to try it :)
almost 2 years ago kateteresa
Came across this recipe looking for something to make with fresh corn from my CSA last night and it was perfect! Eating leftovers for lunch right now in fact :)
almost 2 years ago Bevi
I made this tonight with Trader Joe's lemon and pepper noodles. It was comfort food. The nice aspect of this dish is you can modify it to enjoy all year. We felt that the flavors really "sang" at room temperature. I have always "milked the corn" as was taught to me by my elders, but with this dish, it makes all the difference, which is the one drawback to making this out of corn season.
This recipe is a keeper. It reminds me of some of the Amish dishes that were part of the cooking culture of my childhood.
almost 2 years ago cookinginvictoria
This is totally comfort food! I love any dish with noodles and butter, and adding corn and bacon sounds incredibly yummy. Saved -- I will try this recipe once we can get local corn. Sadly, the PNW is still eating California corn, unlike the rest of North America, LOL.
almost 2 years ago sexyLAMBCHOPx
Reporting in... Dish made and scarfed up. So light, filling and delicious. Comfort food, for sure. Only change is that I added a tablespoon of olive oil when re-heating. Looks & tastes like a winner. I doubled the recipe as well. Entree or side dish - well done.
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Hurrah I am so happy you tried and liked it!!! Thank you for letting me know!
almost 2 years ago lapadia
Oh, wow, comfort food what ever time of year it is!
almost 2 years ago Bevi
I was going to try this for dinner tonight using Trader Joe's Lemon and pepper noodles. What do you think?
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I think YUM!
almost 2 years ago lorigoldsby
Great new name...Bacon fat and Butter! Seriously, glad you included the step about "milking the cob". I do this without thinking and it is essential to get the flavor! I will edit mine after the contest to add this essential step! Until sexylambchop posted the question, I didn't think about someone not knowing to do that when taking corn off the cob!
almost 2 years ago lorigoldsby
Made this today for the riders at camp...huge hit!
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Oh cool! I am so glad they liked it - and I want to come to your riders camp please
almost 2 years ago lorigoldsby
saddle up!
almost 2 years ago arielleclementine
oh man, girl! what an amazing summer pasta! definitely making this one!
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I am going to have to change my cook name to BaconFatAndButter at this rate - haha!!!
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
BaconfatButterandChiles
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh and duckfat too
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
and buttermilk :-)
almost 2 years ago wssmom
Am going to try this with some gluten-free pasta; up to my ears in fresh corn and basil!
almost 2 years ago There'sAlwaysPie
Looks delicious - growing up I always loved mixing egg noodles and corn with butter. This is like the grown up version of that!
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
exactly!