Growing up in New Jersey, I can remember going to the farmers market all summer long. We went just so we could pick up sweet Jersey corn-on-the-cob. It became a ritual especially when my dad was in the mood to grill, which was all the time. So when I came across this recipe for Corn on the Cob Pasta, it made me think of those great summer weekends at the farmers market.
Whether you live in New Jersey or another beautiful place, summer is definitely the time for corn-on-the-cob! I can’t think of a time corn-on-the-cob isn’t the perfect side dish to any summer meal. But this recipe stands on its own and is very addicting!
Of course, the bacon may have something to do with that! It gives the dish a great flavor — bacon tends to do that. But if you don’t want to add bacon, it’s just as good without it.
This dish starts with 4 ears of corn. I put these in a pot of hot water so I could use the water for my pasta. I think next time, I would like to grill half of my corn so I can get that charred flavor as well.
The creamy white sauce is made up of half/half, egg yokes and cracked black pepper. I whisked this together before adding to the pan.
This is the first time I have ever cooked with bucatini pasta. It’s a lot thicker than spaghetti and linguini but just as good! I used about 8 ounces of the pasta.
So after boiling the corn for about 5 minutes, I removed it to let it cool. I used the same boiling water to cook the pasta. Follow the instructions on the pasta box and set aside.
Once the corn cooled down, I cut the corn from the cob. As you can see, I kept some of the corn together to add a different size to each bite of the pasta.
The bacon will also cook separately. First cut the bacon up int small pieces and then cook in a small saucepan. Remove the bacon and allow for it to drain. Drain most of the bacon grease but leave about 2 tablespoons to cook the minced garlic.
Once the garlic is cooked (about 30 seconds), add the cream mixture, pasta, corn, and bacon. Mix in a half of the Parmesan cheese.
You still need to bring the liquid to a boil before you are ready to serve. But once the sauce absorbs into the pasta, it looks like this!
Add a little more Parmesan cheese on top and serve directly from the pan. This creamy delight is perfect for a summer pasta dish.
- 4 Ears of Corn, shucked
- 8 oz. Bucatini Pasta
- 1 cup Half/Half
- 2 Egg Yokes
- 2 teaspoons Cracked Black Pepper
- 6 slices Bacon, Chopped
- 1 clove Garlic, minced
- 1 cup Parmesan Cheese
- Salt for tasting
- In a large pot of salted boiling water, cook the corn for about 5 minutes
- Remove the corn and let cook
- In the same boiling water, follow instructions and cook the pasta -- drain and set aside
- When the corn is cool, cut the corn from the cob, set aside
- In a mixing bowl, whisk together the half/half, egg yokes and black pepper
- In a saucepan, cook the bacon, drain and reserve about 2 tablespoons of grease
- Add the garlic to the saucepan and cook for 30 seconds
- Add the cream mixture, pasta, corn and bacon
- Mix into 1/2 cup of the Parmesan cheese
- Bring to a boil until the pasta has absorbed the cream sauce
- Add the rest of the Parmesan cheese on top and add salt to taste
This recipe was adapted from one found in Better Homes and Gardens.