This recipe was created when we ended up with a half a dozen leftover corn on the cobs after a Saturday night get together. Usually, I would make creamed corn from it, but that can be pretty boring.
Several of the other ingredients were also leftovers so the thing to remember is you can adjust ingredients and use whatever you have. We use 6 ears of corn and a half a bag of baby spinach. As long as you have some leftover corn and something to go with it (peppers, cooked carrots, green beans, whatever) you are good to go.
Ingredients:
- 1 Pound fettuccini
- 6 Slices bacon, chopped
- 6 Ears cooked corn on the cob
- 1/2 Cup chopped red onion
- 1 Red bell pepper seeded and chopped
- 1/2 Bag fresh baby spinach
- Handful of cherry tomatoes
- 1 Cup half and half
- 2 Tablespoons fresh thyme or oregano leaves, chopped
- 1/2 Cup chicken stock or broth
- 1/2 Teaspoon Franks hot sauce or Sriracha
- 1 Cup Parmesan cheese
- 1/2 Cup fresh basil leaves cut in thin strips
Directions:
Cook the pasta according to package directions.
Cut all the kernels off of the cobs. Add 1/4 of the corn to a food processor along with the cream and process until smooth.
Heat the oil in a large frying pan. Add the bacon and cook until browned and the bacon has rendered all it’s fat.
Add the onion and red bell pepper and cook until softened, about 5 minutes. Add the chicken stock, thyme or oregano and hot sauce and stir until combined and liquid reduces a little.
Add the corn, spinach and cherry tomatoes. Then, pour in the processed cream and corn. Stir gently to mix and cook just until heated through. Toss in the cooked pasta and mix.
Top with grated cheese and fresh basil.
Serves 4-6
