Corn isn’t yet in season here in Michigan, but we are beginning to get in good corn from Florida. If you can get good corn this is an awesome spin on a traditional Italian dish that highlights the sweetness of fresh corn.
Before I start on my activities, I wanted to share a few tips for ensuring that the corn you eat is the best possible. First and foremost, never peek or shuck the corn at your store or market, the minute you peel back the corn husk you will show your naïveté. It will start to get starchy and dry immediately, it is perfectly protected in it’s husk until just before you are ready to cook it. At farmer’s markets they watch for people who do this, and have to throw away those ruined ears. Instead, here are some tips to pick the best corn, without looking. And if you’re still worried, buy an extra ear, they aren’t that expensive.
- Look for tiny holes in the husk, especially brown and towards the top. Those are wormholes, and, naturally, worms are best avoided.
- Feel the kernels through the husk; they should be plump and plentiful. If you can feel gaps in the rows where kernels should be, then choose another.
- Look at the silk on the top of the ear, if it’s dry or black, then it’s an old ear of corn.
- Check out the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. (In some cases, it will even feel slightly damp.
Also, after you shuck it, if you do find a small soft spot, you can remove it with a sharp knife, you do not have to throw the whole ear away, as you can see with one of the ears I used.
It was rather warm when I made this, but not quite enough for the air conditioning to be on, so I decided to do all my prep first and then cook everything outside on the grill so as not to make the kitchen unbearable.
The first task (after shucking the corn) was to cut it off the cobs and divide it into two equal portions, the half in the blender container will be used for the sauce.
The next task is to use the back of your knife (carefully) to extract the corn milk for the sauce. After you cut the corn, there is still a part of each kernel stuck in the cob, that along with any liquid from those kernels is what you are scraping out. I took a picture of before and after side by side so that you can see the objective. This gets added to the kernels in the blender.
Then I chopped my bacon. I always am a bit heavy handed with the bacon, since my youngest assures me that everything is better with bacon.
I also minced my garlic and finished adding the ingredients for the sauce and blended it up. N
While I took care of this, I had started my water inside (the side burner is strong enough to maintain, but not to bring the water to a boil) and preheated the grill with the cast iron pan. So, as soon as I was done with the prep I started the bacon and the pasta.
When the bacon was close to crispy, I also started some chicken apple sausages.
When I set aside the bacon, I added my garlic to the pan, soon followed by the kernels of corn and cayenne pepper.
At this point it all comes together rather quickly, drain the pasta and put it into a large bowl with ½ of your cooked kernels, ½ of the bacon, ½ of the basil, the Parmesan, and all of the sauce.
Once you thoroughly toss this together, the rest of the toppings go on the top and you serve with additional Parmesan.
Simply awesome. Served with a simple Greek salad and fresh bread.
Fresh Corn Carbonara
Makes 4 Servings ∙ Source Bon Appétit | August 2015
- 12 ounces spaghetti or linguine
- Kosher salt
- 6 slices thick-cut bacon (about 6 ounces), cut into 1/4″ strips
- 2 cloves garlic
- 4 ears of corn, kernels cut off (about 3 cups), cobs reserved
- ¼ tsp. cayenne pepper
- ½ cup heavy cream
- Freshly ground black pepper
- ½ cup grated Parmesan (about 2 ounces), plus more to serve
- ½ cup fresh basil leaves, coarsely chopped, divided
Fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Remove excess grease from skillet; keep 2-3 Tbsp. Add garlic to the skillet sauté briefly then add corn kernels and stir in cayenne, cook until some are blackened and all warmed through, ~5 minutes.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
While pasta is cooking, scrape excess corn milk from cobs into a blender or food processor by firmly running the back of a chef’s knife down the sides. Add cream, half of the corn kernels, ¼ tsp. salt, and ¼ tsp. pepper. Purée until a smooth sauce forms.
Toss hot pasta with corn sauce, ½ cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan