Made this Smitten Kitchen recipe to take advantage of some of the corn we brought back from Jersey. It was a hit (though maybe slightly second fiddle to my MMM bacon pasta recipe in my heart).
8 ounces dried pasta (I used Campanelle which I love in most shaped pasta recipes)
1/4 pound bacon, diced (I used center cut)
2 ears corn, shucked and kernels cut from cob
Salt and black pepper or red pepper flakes (I used both which made it a bit spicier)
3 scallions, thinly sliced
1/3 cup grated parmesan
Fistful of fresh basil and chives, chopped (I was out of fresh basil so added a bit of dried while cooking up the bacon.
Cook pasta according to package directions. When draining, reserve 1 cup pasta water.
While that’s happening, scatter bacon in pan over medium-high heat and cook. When done, remove and set aside on a paper towel. Pour off all but 1 tablespoon bacon fat from pan and add corn to it. Season corn with salt and pepper and cook, stirring for 1 to 2 minutes. Add pasta and a couple splashes of the cooking water and half the parmesan and toss the pasta with the corn. Add scallions. Check seasonings. Stir in bacon and sprinkle with the rest of the cheese and the herbs.