In my mind, it’s pretty much sacrilegious to suggest doing a single thing to sweet, fresh, summer corn besides enjoy it on the cob, slathered in butter with a little salt and pepper. But when one is sharing a house with a first and second grader whose grins periodically resemble Leon Spinks’, it can be challenging to be a purist on this point. Concessions must be made.
A tooth-fairy-approved fall-back plan (that is, if you want to do more than simply shave the kernels off the cob and hand the kid a spoon) is this simple dish, which calls for 3 to 4 pieces of bacon, but you could go with two and it will still be as delicious. The best part? You don’t need teeth to eat it.
Pasta with Corn and Bacon
Cook 1 pound of spaghetti, fettucini, or angel hair as directed. When drained, toss with a little bit of olive oil to prevent noodles from sticking. Meanwhile, in a deep skillet, fry 3 to 4 pieces of bacon (country ham is pictured) over medium heat. Remove when crisp and chop after they’ve cooled. Wipe up some of the bacon grease in the pan with a paper towel, then add 1/2 large onion (chopped) and the raw scraped-off kernels from 4 ears of fresh corn. Fry in the fat until onions are cooked through and corn is cooked and slightly crispy. Add a hefty dose of shredded Parmesan and stir again. Divide your cooked pasta between four bowls, add corn-onion mixture, bacon crumbles, more Parmesan, freshly ground pepper, and some chopped basil. Depending on the bacon you use, you might have to add some salt at the table.