Fresh Corn Carbonara Recipes
FRESH SWEET CORN FRITTERS
Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.
Provided by Lee A Vazquez-fitzmaurice
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
- Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
- Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g
FRESH CORN CARBONARA
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Provided by Anna Stockwell
Categories Milk/Cream Pasta Side Kid-Friendly Quick & Easy Parmesan Corn Dinner Summer Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
- Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
- Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
FRESH CORN CASSEROLE
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour.
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43 DELICIOUS FRESH CORN RECIPES TO ENJOY ALL SUMMER - PUREWOW
From purewow.com
Author Heath GoldmanPublished 2020-05-04Estimated Reading Time 5 mins
- Grilled Corn with Spicy Aioli. Introducing the one side dish that makes every summertime meal better.
- Summer Skillet Gnocchi with Grilled Corn and Burrata. Psst—if you’re in a pinch, this stunning skillet takes less than an hour to whip up.
- Mexican Street Corn Dip. Chips and salsa? Yawn. This cheesy, spicy deliciousness will be gone in ten minutes, guaranteed.
- Easy 5-Ingredient Corn Soup. A brown-butter sesame-seed topping takes this single-serve dinner over the top.
- Shrimp Boil Skewers with Corn, Sausage and Potatoes. Blow away your guests with the cutest, tastiest Southern dish they’ll ever meet.
- Sweet Corn Doughnut Holes. If you want everyone to tilt their head back in bliss and say wow, make these sweet corn doughnut holes.
- 30-Minute Creamy Chicken, Corn and Tomato Skillet. A handful of ingredients and just three simple steps are all it takes to make this 30-minute creamy chicken, corn and tomato skillet.
SUMMER SHRIMP AND CHARRED CORN PASTA CARBONARA. - …
From howsweeteats.com
5/5 (5)Category Main CourseCuisine AmericanTotal Time 1 hr
- Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. Remove the bacon from the skillet with a slotted spoon. Carefully transfer all but about 1 tablespoon of bacon fat to a bowl and set it aside. Keep the skillet over medium heat.
- Pat the shrimp completely dry with a paper towel. Sprinkle the shrimp with the salt and the pepper. Add it to the bacon fat and cook, tossing often, until the shrimp is pink and opaque, about 3 to 4 minutes. Transfer the shrimp to a plate.
- For the corn, you can either grill or roast it, use leftover corn, or prepare it the day before. You don’t need to char it if you don’t have time, either! To grill, I heat my grill on the highest heat and once hot, place the corn on direct heat, tossing often, for a few minutes until charred. To roast, I heat the oven to 425 degrees F and toss the corn occasionally on a baking sheet for about 20 minutes or so. Slice the corn from the cobs once finished.
CORN, FETA AND BASIL SWEET POTATO NOODLE CARBONARA. - …
From halfbakedharvest.com
3.8/5 (42)Total Time 30 minsCategory Main CourseCalories 378 per serving
- Heat a large skillet over medium heat. Once hot add the bacon or pancetta (if using). Let the bacon get nice and crispy, about 2-3 minutes. Remove the bacon from the skillet and drain any grease. Return the skillet to medium heat and add the olive oil. Add the minced garlic and sauté for about 1 minute to soften. Add the spiralized sweet potato noodles to the skillet and give it a good toss, continue cooking, stirring often until the noodles have softened, but are not mushy, about 5-8 minutes. Once the noodles are soft, stir in the corn and cook another 2-3 minutes.
- Beat together the eggs, miso and a large pinch of pepper in a glass measuring cup. Remove the noodles from the heat and pour the egg mixture into the noodles, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the lemon juice, basil and crumbled feta and gently toss to combine with the noodles.
- Season the noodles with plenty of freshly ground black pepper, salt to taste and add a pinch of crushed red pepper flakes. Garnish with toasted almonds, fresh basil and sliced avocado. EAT!
20 MINUTE CORN CARBONARA - HOST THE TOAST
From hostthetoast.com
Servings 6Total Time 20 minsEstimated Reading Time 5 mins
- Generously salt a large pot of water and bring to a boil. Cook the spaghetti until al dente. Drain.
- While the spaghetti cooks, cook the bacon in a large skillet over medium heat until crispy about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour all but about 3 tablespoons worth of bacon fat from the pan. Return pan with the reserved bacon grease to medium heat. Add in the corn and garlic and cook until the garlic is fragrant, about 2 minutes. Remove from heat and transfer half of the corn mixture to a blender, keeping the rest in the pan for later. Add the half and half to the blender, Process until smooth.
- Add the hot pasta and the corn sauce to the skillet and toss together along with the parmesan cheese. Heat over medium-low heat to warm through. Season with the red pepper flakes, salt, and pepper to taste, and sprinkle in the fresh chives and bacon.
SPICY CORN CARBONARA RECIPE - PUREWOW
From purewow.com
2.9/5 Total Time 45 minsServings 6Calories 613 per serving
- Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Discard the cobs.
- Heat a large skillet over medium heat. Add the bacon and cook until the fat has rendered and it's very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.
- Add the red onion and cook, stirring occasionally, until it's tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes. Season with the salt and red pepper flakes and reserve over low heat.
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.
FRESH CORN CARBONARA - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
Cuisine ItalianEstimated Reading Time 5 minsServings 4Calories 411 per serving
- Cook spaghetti in well-salted water, about 1 minute shy of package directions. (The water should be salty like the sea.) You want it al dente: to absorb the corn and cream sauce when you pour that over it. When the pasta is al dente, drain it, and pour it back into the pot you used to cook it in. Cover it with a lid to keep it hot until you pour the sauce over it.
- Meanwhile, fry the bacon in a large skillet over medium high heat until crisp. Drain bacon on paper towels. Crumble or chop the bacon into bite sized pieces. Pour all but about 2 T. of the bacon grease off of the skillet, and return skillet to the heat. Sauté the minced garlic and red pepper flakes for about 1 minute. You don't want the garlic to burn. Set aside.
- Scrape the excess corn cob milk/remnants of corn kernels off the cobs, using the back of a chef's knife. Scrape that, half of the corn kernels, sea salt, freshly ground black pepper, the bacon fat with the sautéed garlic and red pepper flakes, and the half and half into a blender. Purée until a smooth sauce forms.
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- Place pancetta and corn in a colander set over a bowl to drain, making sure to reserve the rendered fat.
CARBONARA WITH SHRIMP AND CORN - BUTTER & BAGGAGE
From butterandbaggage.com
4.5/5 (8)Category EntreeCuisine ItalianCalories 467 per serving
- Cook corn on the grill until lightly charred, or cook however you prefer. Let it cool enough to cut from the cob and set aside.
- Bring salted water to a boil and cook pasta per package directions, drain, reserving 1/2 cup of the pasta water.
- In a very large skillet cook bacon over medium heat. Once it is crispy, remove to a paper towel lined plate. Leave one tablespoon of bacon grease in the pan and save the rest for later in the recipe.
PASTA CARBONARA WITH CORN AND CHILES - DINNERS, DISHES ...
From dinnersdishesanddesserts.com
4.9/5 (12)Total Time 25 minsCategory Dinner RecipesCalories 793 per serving
- While the pasta is cooking, over Med-High heat brown the bacon. Add the corn and lightly brown the edges. After about 5 minutes add the jalapeno, garlic, and thyme. Stir for 2 minutes. Add the parsley and wine. Simmer on low heat.
- In a small bowl beat the eggs. Slowly add in the reserved cooking liquid to temper them. Add the pasta and egg yolks to the corn mixture and toss. Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes
VEGAN CORN CARBONARA WITH TEMPEH BACON - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (1)Total Time 55 minsCategory DinnerCalories 419 per serving
- Bring a large pot of salted water to a boil over high heat. This is how you add flavor to pasta while it cooks- the water should be salty! Add the pasta and cook to al dente according to package directions. Just before draining, add 1 cup of the corn and let cook for 1 minute.
- While the noodles are cooking, make the bacon. Crumble the tempeh using a box grater or very finely chop. Heat a large skillet over medium heat and add the tempeh along with 1 tablespoon olive oil, cooking until tempeh is golden brown and slightly crispy, about 5 minutes.
- Whisk together the soy sauce, 1 tablespoon maple syrup, balsamic vinegar, cumin and red pepper flakes. Pour mixture over the tempeh, reduce heat to medium-low and cook until the liquid is absorbed and tempeh is glazed and crispy, about 10-15 minutes.
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