Buttered Corn And Noodles

A summertime comfort food.

Ingredients

• 8 ounce egg noodles

• 4 cobs of corn

• 4 strips of bacon

• 4 scallions

• 4 tablespoon butter

• 6 basil leaves

• a pinch of fresh marjoram

• zest from 1 lemon

• salt and pepper

• Parmesan cheese

Instructions

Step 1

Remove the kernels from the cob, then extract the milk from the cobs. Finely slice the onions and cut the herbs. To extract the milk from the cob, position the cob upright in a bowl and glide the back of your knife along its length to obtain the juices and kernel fragments, so enhancing the corn flavor in your dish.

Step 2

Initiate the heating of a kettle of water for the noodles. Dice the bacon into lardons and render it to a crisp in a large skillet. Once it is crisp, transfer it to a paper towel and eliminate all but a thin layer of bacon fat. Set the heat to medium, then add the butter and corn to the skillet. Season with a small amount of salt and a few grinds of pepper.

Step 3

Once the water reaches a boiling point, introduce the noodles, which will likely require six minutes to cook. Incorporate the corn "milk" and noodles into the skillet, followed by the herbs, green onion, and bacon. Grate the lemon zest into the pan, topped with Parmesan cheese, mix, and serve.