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Author Notes: This is one of those recipes I keep coming back to - its good hot, warm, or room temperature. We always have a full house in the summer and I love that everyone is still thrilled for leftovers the next day. I dump all my favorite summer ingredients in and it never fails! The recipe easily takes to variation and I often serve it with grilled shrimp on the side but its not crucial - with a good crusty bread doused in olive oil, its a complete meal. —wingirl
Serves 6 generously
- 3 fresh corn cobs
- 1 packet good thick bacon
- 5 handfuls cherry tomatoes
- 3 tablespoons sliced garlic
- 1 handful chopped basil
- 1 cup freshly grated parmesan
- good olive oil
- 1 box of curly pasta (i like DeCecco Cavatappi or Gemelli)
- Heat the oven to 375
- Scrape the corn cobs and their milk into a roasting pan
- Toss the tomatoes in with the corn
- Toss corn and tomatoes with 2 tablespoons of olive oil and the sliced garlic
- Roast corn and tomatoes for about 30 minutes
- Boil up some salty water
- Cut the bacon (easy with kitchen scissors) into 2 inch pieces and saute until just crispy, remove and drain on some paper towel
- Cut up the basil with scissors, I am not too neat and find the scissors somehow avoid the browning that a knife insists
- Boil the pasta while the tomatoes and corn cook
- Throw the drained pasta, hot corn and tomatoes, cooked bacon, and cut up basil into a nice large (preferably wooden) bowl
- Shower it all with tons of freshly grated parmesan cheese, some kosher or maldon salt and lots of fresh pepper
- Toss it, taste it, smile and go for a swim or a walk
- Come back anytime and enjoy....
- This recipe was entered in the contest for Your Best Corn off the Cob