Buttered Corn and Noodles
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BiCoastalCook September 25, 2011
I think I'm just going to make the sauce and ignore the noodles! Surely that cuts out enough calories so I only have to sweat for one hour the next morning instead of two. The recipe is wonderful but Jenny's intro makes it even more so. Thanks to both of you! PS we still have corn here in Central Coast California...
Lyn @. September 21, 2011
LOL @ Milking the corn! :-D A really lovely looking dish. So simple and attractive. "Extra corny goodness" is great too.
AntoniaJames September 19, 2011
I've been saying all summer, in comments here on food52 every chance I can get, how marjoram is corn's best friend. In fact, if a recipe calling for corn also calls for basil, I routinely add marjoram or use marjoram instead. (Marjoram also does well stuffed under the skin of a chicken before roasting it.) I now have two marjoram plants, because I was constantly depleting the single one I had at the beginning of the summer. Glad to see marjoram getting some love here, too. Corn + marjoram + bacon + butter + egg noodles = delightfully decadent. ;o)
Bevi September 19, 2011
I made this when aargersi first published the recipe. It was a huge hit - carbs be damned! It is complete comfort food, and has the perfect combination of flavors. Thanks for showcasing this, Jenny. A quick trip to Trader Joe's will get you canned corn (in the same packaging since Day 1) or frozen kernels, so I figure I will be making this all year. I am thinking of putting it on one holiday menu just because. My dad and mom will like the Amishy flavors.
i feel fine about frozen corn. canned too in some instances. i can't stand to be without all winter.
aargersi September 19, 2011
Reading this certainly makes me smile! And yes, an extra mile (or two) the next morning is well advised.
susymac September 19, 2011
We don't get good old corn on the cob over here in the Netherlands...but i'm sure this dish will be just as good with corn from a tin (if i close my eyes really tight and dream of peaches and cream corn from Quebec where i grew up)!....sounds soooo easy and yummie! I think i'll make this...or some bland Dutch version of it this week!
Jestei September 19, 2011
i would say do some sauteed shallots to perk it up. and bacon solves the rest of your problems. work with what you're got. it won't be bland at all i bet!
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