Corn and Bacon Pasta

The Grove Bend Kitchen
by The Grove Bend Kitchen
6 Servings
50 min

This is a creamy pasta dish that has the juicy crunch of fresh corn, chewy bacon, and the brightness of fresh basil. The first bite is sure to put a smile on your face! Serve it as a lunch, main dish, or a perfect side to any BBQ, picnic, or potluck! For more delicious recipes, visit my food blog website at https://thegrovebendkitchen.com/.

How can you possibly resist this dish?!! I have to admit that I am partial because I am a bacon lover! Bacon is something that I don't want to live without. The fresh cut corn kernels burst with the juiciest crunch to the lightly creamy pasta and the chewiness of the bacon is the perfect complimenting texture to each bite. Orecchiette is the perfect pasta shape for these ingredients with it's curved cup shape. To top it all off, the fresh basil and grated Parmesan make the dish complete. It's light, refreshing, filling, and comforting in only the way pasta can make you feel.

HOW TO CUT CORN OFF THE COB: Cut the kernels off all of the corn cobs by inverting a small bowl inside of a large bowl. Stand 1 cob on end and cut the kernels off the cob. It should take 4 cuts top to bottom of the cob. Cut from top to bottom, turn, cut top to bottom, and repeat 2 more times. Discard cob or compost.

Corn and Bacon Pasta is perfect as a lunch or main dish for dinner because it is incorporated with the protein and vegetable. Serve it with a nice salad and/or some fruit for a complete meal. Why not serve it as a side at a BBQ, picnic, or potluck dinner?! It makes 10 cups worth of pasta to serve. My kids loved this dish served next to a plate of watermelon slices for a summer lunch.

To read more about this recipe, visit my website by clicking on the link, https://thegrovebendkitchen.com/2020/07/11/corn-and-bacon-pasta/

  • SUBSTITUTES FOR FRESH CORN: If you can't find fresh corn on the cob or it is out of season, substitute with 2 1/4 cups frozen corn, thawed or 1 (15.25 oz.) canned corn, drained.
  • SUBSTITUTES FOR THICK CUT BACON: Regular cut bacon or crumbled sausage are also delicious options. To make it vegetarian, leave out the bacon and add more vegetables such as, fresh sliced cherry tomatoes or blanched small-cut broccoli.
Corn and Bacon Pasta
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 12 oz. box orecchiette
  • 5-6 slices thick cut prepared bacon, cut crosswise into ½-inch wide strips
  • 3 ears fresh corn, kernels cut from cobs
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup fresh basil, coarsely chopped
  • ½ cup Parmesan, grated
  • Salt and ground black pepper
Instructions
Preheat oven to 400°F, line a baking sheet with foil, and place an ovenproof wire rack inside the baking sheet. Lay bacon strips on the wire rack and bake for 15-25 minutes, depending on the thickness of the bacon strips, until desired doneness. Remove from oven and cut into ½-inch wide strips crosswise; set aside. Pour 2 Tablespoons of the bacon grease into a 12-inch skillet. (*Note: If you prefer to cook the bacon in the skillet, cook, drain bacon on a paper towel-lined plate, cut crosswise, and reserve 2 Tbsp bacon grease in the skillet).
In a large stockpot, bring 4 quarts water to a boil. Add 1 Tablespoon salt and pasta; cook according to package instructions. Reserve ½ cup cooking water; set aside. Drain the pasta then return to the pot.
While the pasta is cooking, heat bacon grease in the 12-inch skillet over medium heat until shimmering. Add cut corn with 1 tsp salt and cook until corn is bright yellow stirring constantly, about 3 minutes. Add minced garlic and cook 1 minute, stirring constantly. Add heavy cream, ¼ cup fresh basil, 1 tsp salt, and ½-1 tsp black pepper. Cook until slightly thickened, about 2-4 minutes. Remove from heat.
Add the corn-cream mixture, reserved cooking water, Parmesan, bacon, and remaining ¼ cup fresh chopped basil to the stockpot with the orecchiette. Stir together ingredients until combined and creamy. (Stir in any optional ingredients at this time.) Season with salt and pepper to taste and grated Parmesan on the side.
The Grove Bend Kitchen
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Upside Down Nachos
Dinner Club Diaries Dinner Club Diaries
Apple Hand Pies
Allie's Plate Allie's Plate
Smoked Salmon Potato Salad
A Tasty Kitchen A Tasty Kitchen
Corn and Bacon Summer Pasta
Sara's Tiny Kitchen Sara's Tiny Kitchen
Bacon Wrapped Sweet Corn
BENSA Bacon Lovers Society BENSA Bacon Lovers Society
Butternut Squash and Bacon Pasta
Sara's Tiny Kitchen Sara's Tiny Kitchen
Creamy Corn and Bacon Ravioli
Dinner Club Diaries Dinner Club Diaries
Bacon Penne Pasta
Genevieve Jerome Genevieve Jerome
Beef Enchilada Casserole Recipe, 5Ingredient Simple
Glenda Glenda
Easy Biscuit Pull Apart Pizza Bread
Michele Brosius Michele Brosius
The Best German Noodle Casserole
Anja Anja
Pink Sleep Elixir
Nicole | nutritiousnicole_rdn Nicole | nutritiousnicole_rdn
Crack Corn Casserole
Missy | Graceful Little Honey Bee Missy | Graceful Little Honey Bee
Deviled Egg Pasta Salad
Ally Billhorn Ally Billhorn
The Secret Ingredient for the Best Deviled Eggs
Sunny Side Design Sunny Side Design
Simple Chocolate Truffles With Toppings
The Black Cat Kitchen The Black Cat Kitchen
Viral TikTok Air Fryer Pasta Chips
Reesa @ Mommalew.com Reesa @ Mommalew.com
Roasted Garlic Mashed Potatoes
Eliza Cross Eliza Cross
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.