It may be September, but that is not stoping us from enjoying some of our favorite summertime flavors.
We have not eaten nearly enough corn this season. Thanks to my strong husband for doing the dirty work and harvesting the best corn out there!
Look at that farmers tan!
And look at all that beautiful corn! We were half way to dinner.
No meal is complete without some tasty scallions. My favorite onion.
Pasta with corn, scallions, and arugula
4 cups corn kernels from 5 ears
1/2 cup chicken stock
2 tbs olive oil
4 strips fried bacon. (of course there’s bacon!)
2 tbs butter
1 red Thai chile, diced
1 pound pasta 1/2 cup reserved pasta water
3 scallions, white and light green parts only, thinly sliced
2 cups arugula
Parmesan cheese for garnish
1. purée 1 cup corn with chicken stock in blender
2. Heat oil in skillet. Add bacon. Cook until crisp. Remove bacon and add pureed corn and remaining kernels to pan. Add the diced chile. Season with salt and pepper. Cook until corn is soft. About 5 minutes.
3. Toss in pasta, butter, and reserved water. Cook until sauce is creamy. About 3 minutes. Toss in scallions and arugula. Garnish with Parmesan. Enjoy!