A delicious, local summer traditional treat!!
But what will I do with this mountain of corn?
While corn is great on its own as a side or a main dish ( and if its really good and fresh it doesn't even need butter or salt!) last night I used corn to dress up pasta dish.
1/2 box whole wheat spaghetti
2 cups corn kernels
2 or 3 strips of bacon
1-2 cloves of garlic
2 Tablespoons fresh basil pesto
bring a large pot of water to boil.
meanwhile, cut the kernels off corncobs. (2 or 3 should make 2 cups)
cook the bacon in a skillet until brown, set aside on paper towels to drain.
wipe most of the bacon grease from the skillet, saving a very small amount in the pan for cooking in the next step.
hopefully your water will be boiling at this time. add pasta.
while pasta cooks, grate or mince the garlic.
heat the skillet to medium and add corn and garlic.
chop the bacon into small pieces.
when pasta is finished, drain and bring pack to pot.
add corn and garlic mixture, bacon and the pesto. mix well.
serve with generous amount of grated parmesan cheeese.
if you have extra corn, throw some in your side salad with fresh summer tomatoes!