This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie.
Butter-Poached Corn with Egg Noodles is a perfect recipe to make in full-on corn-on-the-cob season (right now in Ontario) and I was curious to try this *interesting* recipe. Corn and noodles/ pasta is not something I would think to pair but it was actually the perfect light supper one hot summer evening. Doesn’t require much prep, just excellent quality corn and really good butter (I used French-style 84% butterfat with sea salt crystals!). I used egg noodles but couldn’t find broad ones so this looks like fettucine which you could use in a pinch.
This was tasty (you do need the salted butter, in my opinion) but I reckon it would be excellent with a bit of bacon… And we have both bacon and corn in the fridge right now so….
Get the recipe for Dorie Greenspan’s Butter-Poached Corn with Egg Noodles on page 218 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I agree adding a pop of salt, or perhaps bacon, will balance well the sweetness of corn.
My husband says yes to the bacon idea 😂
I also like your bacon idea. My husband thought the dish needed something. I did use salted butter and I didn’t think it too salty.
I was thinking it could use some cherry tomatoes, but my husband would totally be on board with bacon instead!
Cherry tomatoes AND bacon sounds pretty good actually!