Enjoying Corn Two Ways :Fresh Corn Pesto with Tagliatelle and Fresh Corn and Zucchini Salad

blog corn
It’s the beginning of September , Labor Day is this weekend and it’s time to take advantage of the abundance of fresh corn that is still available. Here are two more recipes to try this weekend. Both of these recipes are tasty ways to think of fresh corn beyond eating on the cob. The first recipe is for cooked corn with a fresh zucchini dressing to create a lovely side dish that would compliment any main course. The second  recipe features corn as the main event by creating a corn pesto to use on pasta. Using corn as the base of the pesto makes a sauce that is creamy in texture and very delicious! So run out this weekend, buy some corn and give a try to these recipes . Have a wonderful holiday weekend!
 
From by the bay, wishing you bright and fresh food memories!
Maryann

blog corn zuc salad

Fresh Corn  and Zucchini Salad
Serves 6
8 ears of corn, cooked
1/4 cup mint
1/4 cup chives, chopped
1 1/2 cup zucchini or summer squash, coarsely chopped
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon coarse sea salt
1 teaspoon fresh ground black pepper
Directions
Cut corn off off the cob and place in a bowl. Add to a food processor mint, chives, zucchini, lemon juice , salt and pepper and blend. Slowly add the olive oil and continue to blend to a smooth consistency. Pour dressing on top of corn and mix well. Serve at room temperature.
blog corn pasta
Fresh Corn Pesto with Tagliatelle
Serves 4
6 ears of fresh corn
6 slices bacon
1/2 cup pecans, coarsely chopped 
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 cup basil leaves
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
12 ounces tagliatelle 
Directions
In a frying pan cook bacon until crisp, drain and place to the side. While bacon is cooking cut the corn off the cob. Once the bacon is done cooking, keep 1 tablespoon of the rendered fat from bacon and place frying pan back onto a medium heat and saute the corn for 2-3 minutes until tender. Remove from heat and let cool. Take half of the corn and place into a food processor along with the pecans, remaining olive oil, cheese, basil and salt and pepper and blend until it’s a creamy consistency. Cook pasta as directed, before straining take 1 cup of hot pasta water and place to the side. Place the strained pasta into a bowl, top with the corn mixture, remaining whole corn kernels and 1/2 the pasta water. Mix well. You are looking for a creamy sauce that covers the pasta well, , add more water if needed. Sprinkle the top with crumbled cooked bacon and more parmesan cheese. Serve immediately.

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