Sweet Corn and Bacon Pasta
1 cup creamed corn (see recipe below)
4 oz heavy cream
5-10 slices of jalapeno (dependent on heat preference)
2 T bacon cooked crumbled bacon
2 cups cooked pasta (fettuccini, penne, rotini, or any macaroni pasta) in this case fresh fetticcini
2 oz hard crumbly cheese (queso fresco, cotija, parmesan or pecorino)
In a sauté pan, add cream, and creamed corn. Bring to a simmer and add pasta, jalapenos and bacon. Stir or flip to coat pasta. Remove from heat place in serving vessel(s), and top with cheese. Serves 2 people as a stand-alone pasta dish or 4 people as a side.
15 ears of corn
1 yellow onion, diced small to about the size of a corn kernel
½ lb butter
2 cups water
Salt and Pepper
Cut corn from cobs, discard cob. Separate 2 cups of kernels, and place in a blender. Blend corn starting on low moving to higher speed as necessary; blend until smooth, hold. In a sauce pot over medium heat, add butter and onion and cook until onion softens without browning. Add the cut corn to the onions and add the water. Bring to a boil, then reduce to a simmer. Add the blended corn and simmer for 5-10 minutes. Once corn is tender, remove from heat.
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