Buttery Noodles with Herbs and Corn
Servings: 6 people
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.