Make Ahead

Buttered Corn And Noodles

July 30, 2011
5 Ratings
  • Serves 4
Author Notes

Summertime comfort food, perfect after a day of digging in the dirt and planting things and swimming ... - aargersi —aargersi

Test Kitchen Notes

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. —Stephanie Bourgeois

What You'll Need
  • 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
  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! **
  2. 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.
  3. 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!!

See what other Food52ers are saying.

  • Stephanie
  • heather
  • luvcookbooks
  • fiveandspice
  • Regine

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

55 Reviews

Kari July 25, 2015
A wonderful summer pasta. Lighter than you would think. Served it with a cold watermelon and tomato salad and grilled bread.
Stephanie February 10, 2015
why is this listed under vegan with bacon?
aargersi February 11, 2015
Hmm - I just checked the tags and I don't see vegan as one of them?
heather May 20, 2014
Looks great. Photo is beautiful too.
Madhuja May 7, 2014
There are very, very few things appetizing to me right now, but this looks SO good! Have to make this as soon as possible! :)
aargersi May 7, 2014
Oh no why is that? This is pretty universally appealing ... hopefully you can manage it
Madhuja May 7, 2014
I'm deep in the middle of first trimester blues! But this dish needs to happen soon!
aargersi May 8, 2014
OHHHHHHH - so you are feeling poorly for a HAPPY reason! Congratulations!!!!!
Madhuja May 8, 2014
Thank you, Abbie! Hopefully I can stand being in the kitchen soon enough to make this dish!:)
Nellie July 7, 2013
Made this today and it was delicious! I threw in some quick sautéed shrimp... yumm!
aargersi July 7, 2013
Shrimp - GREAT idea! I am glad you enjoyed it!
BeckMaster October 11, 2012
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
aargersi October 11, 2012
I am so happy to hear that!!!
luvcookbooks September 11, 2012
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!
aargersi September 12, 2012
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.
luvcookbooks September 16, 2012
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.
AppleaDay August 2, 2012
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!
aargersi August 2, 2012
I am so glad you like it! I need to put it back into rotation too ...
fiveandspice May 31, 2012
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.
Regine October 25, 2011
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.
Regine October 25, 2011
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!
Midge September 1, 2011
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!
tduck August 21, 2011
Seriously yummy, every bite is wrong in a good way! Going to make this again this week!
Ms. T. August 15, 2011
This sounds delicious--can't wait to try it :)
kateteresa August 4, 2011
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 :)
Bevi August 3, 2011
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.
cookinginvictoria August 3, 2011
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.
sexyLAMBCHOPx August 3, 2011
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.
aargersi August 3, 2011
Hurrah I am so happy you tried and liked it!!! Thank you for letting me know!
lapadia August 3, 2011
Oh, wow, comfort food what ever time of year it is!
Bevi August 2, 2011
I was going to try this for dinner tonight using Trader Joe's Lemon and pepper noodles. What do you think?
aargersi August 2, 2011
I think YUM!