This is a creamy pasta dish that has the juicy crunch of fresh corn, chewy bacon, and the brightness of fresh basil. The first bite is sure to put a smile on your face! Serve it as a lunch, main dish, or a perfect side to any BBQ, picnic, or potluck!
How can you possibly resist this dish?!! I have to admit that I am partial because I am a bacon lover! Bacon is something that I don’t want to live without. The fresh cut corn kernels burst with the juiciest crunch to the lightly creamy pasta and the chewiness of the bacon is the perfect complimenting texture to each bite. Orecchiette is the perfect pasta shape for these ingredients with it’s curved cup shape. To top it all off, the fresh basil and grated Parmesan make the dish complete. It’s light, refreshing, filling, and comforting in only the way pasta can make you feel.
Corn and Bacon Pasta is perfect as a lunch or main dish for dinner because it is incorporated with the protein and vegetable. Serve it with a nice salad and/or some fruit for a complete meal. Why not serve it as a side at a BBQ, picnic, or potluck dinner?! It makes 10 cups worth of pasta to serve. My kids loved this dish served next to a plate of watermelon slices for a summer lunch.
INGREDIENTS TO MAKE CORN AND BACON PASTA
- Orecchiette pasta
- Thick cut bacon
- Fresh corn on the cob
- Garlic cloves
- Heavy cream
- Fresh Basil
- Parmesan
- Salt
- Ground black pepper
OPTIONS
- SUBSTITUTES FOR FRESH CORN: If you can’t find fresh corn on the cob or it is out of season, substitute with 2 1/4 cups frozen corn, thawed or 1 (15.25 oz.) canned corn, drained.
- SUBSTITUTES FOR THICK CUT BACON: Regular cut bacon or crumbled sausage are also delicious options. To make it vegetarian, leave out the bacon and add more vegetables such as, fresh sliced cherry tomatoes or blanched small-cut broccoli.
HOW TO CUT CORN OFF THE COB
- Cut the kernels off all of the corn cobs by inverting a small bowl inside of a large bowl.
- Stand 1 cob on end and cut the kernels off the cob.
- It should take 4 cuts top to bottom of the cob.
- Cut from top to bottom, turn, cut top to bottom, and repeat 2 more times.
- Discard cob or compost.
HOW TO MAKE CORN AND BACON PASTA
- PREPARE BACON: Preheat oven to 400°F, line a baking sheet with foil, and place an ovenproof wire rack inside the baking sheet.
- Lay bacon strips on the wire rack and bake for 15-25 minutes, depending on the thickness of the bacon strips, until desired doneness.
- Remove from oven and cut into ½-inch wide strips crosswise; set aside.
- Pour 2 Tablespoons of the bacon grease into a 12-inch skillet. (*Note: If you prefer to cook the bacon in the skillet, cook, drain bacon on a paper towel-lined plate, cut crosswise, and reserve 2 Tbsp bacon grease in the skillet).
- PREPARE PASTA: In a large stockpot, bring 4 quarts water to a boil.
- Add 1 Tablespoon salt and pasta; cook according to package instructions.
- Reserve ½ cup cooking water; set aside.
- Drain the pasta then return to the pot.
- PREPARE CORN-CREAM MIXTURE: While the pasta is cooking, heat bacon grease in the 12-inch skillet over medium heat until shimmering.
- Add cut corn with 1 tsp salt and cook until corn is bright yellow stirring constantly, about 3 minutes.
- Add minced garlic and cook 1 minute, stirring constantly.
- Add heavy cream, ¼ cup fresh basil, 1 tsp salt, and ½-1 tsp black pepper.
- Cook until slightly thickened, about 2-4 minutes.
- Remove from heat.
- MIX TOGETHER: Add the corn-cream mixture, reserved cooking water, Parmesan, bacon, and remaining ¼ cup fresh chopped basil to the stockpot with the orecchiette.
- Stir together ingredients until combined and creamy. (Stir in any optional ingredients at this time.)
- Season with salt and pepper to taste and grated Parmesan on the side.
Corn and Bacon Pasta
Ingredients
- 12 oz. box orecchiette
- 5-6 slices thick cut prepared bacon, cut crosswise into ½-inch wide strips
- 3 ears fresh corn, kernels cut from cobs
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup fresh basil, coarsely chopped
- ½ cup Parmesan, grated
- Salt and ground black pepper
Instructions
- Preheat oven to 400°F, line a baking sheet with foil, and place an ovenproof wire rack inside the baking sheet. Lay bacon strips on the wire rack and bake for 15-25 minutes, depending on the thickness of the bacon strips, until desired doneness. Remove from oven and cut into ½-inch wide strips crosswise; set aside. Pour 2 Tablespoons of the bacon grease into a 12-inch skillet. (*Note: If you prefer to cook the bacon in the skillet, cook, drain bacon on a paper towel-lined plate, cut crosswise, and reserve 2 Tbsp bacon grease in the skillet).
- In a large stockpot, bring 4 quarts water to a boil. Add 1 Tablespoon salt and pasta; cook according to package instructions. Reserve ½ cup cooking water; set aside. Drain the pasta then return to the pot.
- While the pasta is cooking, heat bacon grease in the 12-inch skillet over medium heat until shimmering. Add cut corn with 1 tsp salt and cook until corn is bright yellow stirring constantly, about 3 minutes. Add minced garlic and cook 1 minute, stirring constantly. Add heavy cream, ¼ cup fresh basil, 1 tsp salt, and ½-1 tsp black pepper. Cook until slightly thickened, about 2-4 minutes. Remove from heat.
- Add the corn-cream mixture, reserved cooking water, Parmesan, bacon, and remaining ¼ cup fresh chopped basil to the stockpot with the orecchiette. Stir together ingredients until combined and creamy. (Stir in any optional ingredients at this time.) Season with salt and pepper to taste and grated Parmesan on the side.
