Saturday, March 30, 2013


8 ounces egg noodles
4 cobs of corn or 1 can,rinsed and drained or frozen
4 strips of bacon (or none for vegetarians.)
4 scallions
4 tablespoons butter
6 basil leaves or 1 teaspoon
a pinch of fresh marjoram (Optional but good)
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. Crisp the bacon 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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