[I started this post in September 2019, but it fell through the slats. Returned to finish it now during COVID-19 down time.]
It’s corn season and this year I’ve been managing to buy freshly picked corn that tastes fabulous. It may be that you’re someone who doesn’t tire of corn on the cob, but this year I’ve taken an interest in corn “off the cob” - as in cutting kernels off fresh corn cobs. Mind you, frozen corn is terrific and could be used in this recipe.
This is meant to be eaten warm, though it’s still good at room temperature (though perhaps not as pretty). I took my inspiration from a recipe from America’s Test Kitchen / Cook’s Country - but changed quite a few things. I’m outlining my version and will outline theirs in Notes (below).
Why did I make changes?
I only had two (not three) cobs of corn, therefore I used less pasta;
once done I felt there was not enough bacon so I made / added more
I had only a wee bit of basil.
Bottom line? It was fabulous! The moral of the story? You can be fairly imprecise with this and still end up with a yummy dish!
P.S. This worked well with orecchiette pasta - the corn niblets snuggled into the wee pockets, - but other pasta would work.
Getting Ready
remove the corn from the cobs, or use 2 1/4 cups frozen corn
clean and slice 2 garlic cloves
cut bacon strips crosswise into 1 - 1/2” wide bits
prep the basil (1/2 cup in total)
grate the Parmesan(1/4 cup plus garnish)
This dish looks best when served right away - the sauce is creamy and the bacon is crisp. Once the pasta begins to absorb the sauce you can make it look creamy again with some reserved pasta water. In any case, it comes together quickly so prep, cook and eat!
You begin by cooking the pasta and bacon at the same time.
1 pound orecchiette
1 TB salt
Bring 4 quarts of water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water (or more just to be safe), then drain the pasta and return it to the pot.
5 (or more!!) slices bacon
We love bacon here at KB. 5 slices is not enough and I do at least 10 slices - maybe even a bit more? Cut the bacon strips crosswise into 1- ½-inch-wide pieces.
While the pasta water comes to a boil and you start cooking the pasta, cook the bacon in 12-inch skillet over medium heat until crispy, 7 to 9 minutes. Transfer the bacon to a plate lined with paper towels to absorb the excess fat. You’ll want at least 2 TB of fat in the skillet for the next step (the sauce). I’ve not been precise in that regard - an extra TB or so doesn’t hurt.
2 1/4 cups corn (if fresh, about 3 ears of corn)
1 tsp salt
2 garlic cloves, sliced thin
1 cup heavy cream
1/4 cup coarsely chopped fresh basil
1 tsp pepper
Heat the fat left in the skillet over medium heat until shimmering. Add the corn and 1 tsp salt and cook until the corn is bright yellow and just beginning to brown, about 3 minutes. (Don’t overdue this!!). Add the garlic and cook until fragrant, about 30 seconds. Add the cream, ¼ cup basil, and 1 teaspoon pepper and cook until the sauce is slightly thickened, about 2 minutes.
¼ cup grated Parmesan cheese, plus extra for serving
1/4 cup coarsely chopped fresh basil
Add the above sauce, the Parmesan, bacon, reserved cooking water, and remaining 1/4 cup basil to the pot with the pasta. Stir until thoroughly combined and creamy, about 30 seconds. Season with salt and pepper to taste. Garnish with extra Parmesan.
Notes and Tips...
Removing Corn from Cob - Google this if you need tips. Kitchn offers three tips. This technique takes a bit longer but you get lovley large kernles with no waste.
ATK recipe - 1 lb orecchiette, Salt & pepper, 5 slices bacon, 3 ears corn, 2 garlic cloves, 1 cup heavy cream, ½ cup basil, ¼ cup grated Parmesan cheese.
For KB Recipe Attribution Practices please click here.
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