Buttered Corn and Noodles

By lorik

Ingredients

• 8 ounces egg noodles
• 4 cobs of corn
• 4 strips of bacon
• 4 scallions
• 4 tablespoons butter
• 6 basil leaves
• a pinch of fresh marjoram
• zest from 1 lemon
• salt and pepper

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

1. Cut the corn off of the cob, then milk the cobs as well. Thinly slice the scallions, and chop the herbs. ** to milk the cob - set the cob on end in a bowl and run the back side of your knife down it to get the juices and kernel tidbits out - this adds extra corny goodness to your dish! **

2. Start a pot of water boiling for the noodles. Cut the bacon into lardons and crisp it in a large skillet. When it is nice and crunchy, remove it to a paper towel and drain all but a thin coating of bacon fat. Put the heat on medium add the butter and the corn to the skillet. Season with a pinch of salt and a couple of grinds of pepper.

3. Your water should be boiling so put the noodles in, they probably take 6 minutes. Add the corn "milk" and the noodles to the skillet, then toss in the herbs and green onion and the bacon. Zest the lemon into the pan, toss, and serve!!