Load Up On Fresh Corn This Weekend!

The corn season is practically over, so I plan on buying plenty of it at the Farmer’s Market today.  I love fresh corn so I have been cooking with it like crazy over the past few weeks.  When my sister, brother and I were children, my mother would stop by Reid’s farm and buy five dozen of corn for dinner.  She would boil it up in 2 big lobster pots.  She would drain it and bring the pots of corn outside to the picnic table where the three of us would be waiting with butter and salt.  That was dinner!  We would each eat a dozen ears of corn.  If I remember correctly, my record was 13!

I have two favorite dishes that I have made recently: Ina Garten’s Sagaponack Corn Pudding and a Martha Stewart pasta recipe.  I made the pasta for a dinner party and it was a huge success.  I loved the flavors and the use of CORN, but the recipe was a bit too decadent for a week night dinner.  I have an athlete to feed! I have substituted turkey bacon for regular bacon, cut down on the butter, added an extra cup of arugula and most importantly, substituted pasta made out of quinoa for the regular pasta.  Quinoa is a grain that is loaded with protein, calcium and iron.  It contains 8 of the essential amino acids and is gluten free. Below is my recipe-redo of the Pasta with Corn, Scallions and Arugula.  Enjoy!

Pasta With Corn, Scallions and Arugula

4 cups of corn(from 5 ears)

½ cup chicken stock

2 tbs. olive oil

3 slices turkey bacon, chopped

3 tbs. butter

1 red thai chili, finely chopped

Salt & freshly ground pepper

1 pound of any shaped quinoa pasta (I found it at Whole Foods) cooked with 1 cup of pasta water reserved

3 scallions, white and pale green parts only, thinly sliced

½ cup grated parmigiano-reggiano

3 cups baby arugula

1.     Puree 1 cup corn and the chicken stock in a blender

2.     Heat oil in a large skillet over medium heat.  Cook bacon until crisp and brown on edges, about 8 minutes.  Add corn puree, remaining 3 cups corn kernels, 2 tbs. butter, and the chile.  Season with salt and pepper.  Cook until corn is soft, about 4-5 minutes
 3. Toss in pasta, reserved cooking water, and remaining 1 tbs. of butter.  Add the grated cheese and cook until sauce is creamy, about three minutes.  Toss in scallions and arugula.