This recipe is my offering for this week’s I Heart Cooking Clubs’ Kitchen Travels theme. The combination is quite satisfying on its own, but I couldn’t help but to make comparisons to the comforting food served in Lancaster, Pennsylvania and the surrounding area.
Buttery Noodles with Herbs and Corn Uses Ingredients Common to Many Food Cultures
I was inspired by a recipe in Dorie Greenspan’s book, Everyday Dorie: The Way I Cook, called Butter Poached Corn with Egg Noodles. She, in turn, had been inspired by a meal she and her husband enjoyed at a restaurant which featured freshly made pasta plus corn, mushrooms and crème fraîche.
Sounds far removed from the filling, comforting food served in Amish country, doesn’t it? The ingredients Dorie chooses for this recipe are widely used by many food cultures, and readily available for purchase, at least in the Mid Atlantic area of the US.
I’m looking forward to making this again with fresh corn. However, if all you have available is frozen or canned kernels, don’t be discouraged from making this dish. It will still be enjoyable.
Serve buttery noodles with herbs and corn as a side dish, or with a salad as a light meal. Also consider adding more herbs and vegetables or your favorite protein for a satisfying, one skillet meal.
Ingredients
- 2 cups fresh, frozen or canned corn kernels (thawed and/or drained as necessary)
- 6 ounces butter (1½ sticks or 12 tablespoons)
- ¼ cup water
- ½ cup (or more) chopped fresh herbs (I used parsley and cilantro from the fridge)
- 12 ounces (1 package) medium egg noodles
- ¾ cup sour cream or crème fraiche
- 1 small lemon, juice and zest
- salt and pepper to taste
Instructions
- Put the butter, water and about ½ teaspoon of salt in a large skillet over low heat. When the butter has melted stir in the corn and cook until the corn is crisp/tender. Stir occasionally and mind the temperature.Remove from heat and hold.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles as directed on the package.
- Drain the pasta and add it to the skillet. Stir well to coat the noodles in the butter. Add the herbs, lemon juice and zest plus salt and pepper to taste.A large spoon will help gather the kernels which fall to the bottom of the skillet for serving.
- At the table, serve with a dollop of sour cream, more chopped herbs and another grind or pepper.
More Dorie recipes:
Travel the World Through Food
Be sure to drop by I Heart Cooking Clubs. My fellow bloggers have also been travelling in their kitchens this week.
Really interesting combo! I almost never combine corn and pasta. This looks great — definitely the sort of dish I enjoy. Thanks!
We really enjoyed it and the leftovers were good, too! Thanks for stopping by 🙂
When there is fresh corn around, I love making and repeating this dish, or a variation of it, throughout the summer. All the ingredients are so readily available making this a perfect weekday meal.
I had the same impression! And it’s so easy to add whatever appeals to the corn and noodles.
Oh, I love Lancaster, PA and I love that you mentioned it in your post. Corn is definitely thriving right about now and I do so enjoy it with pasta=double carbs are always delicious!
This looks so fresh and light and you have it plated so beautifully!
Hahaha I get it about “double starches.” They rarely occurred in my parent’s house. It took awhile to get over it and enjoy curries with potatoes and rice or a dish like this with pasta and corn.