One thing about living in Ohio that I love the fresh summer foods. We might be known nationally for our over-abundance of fast food chains but we get farm fresh corn right. I got some amazing fresh corn at the local butcher shop and didn’t want to fire up the grill for this. Don’t even consider making this with frozen corn, just don’t.
1/2 pound of small pasta shapes
2 slices chopped onions
2 cups fresh corn kernels (I used 4 ears)
8 cups chopped kale or Swiss chard
salt and pepper
4 oz ricotta
1/3 to 1/2 cup torn fresh basil
Cook the pasta, reserving a 1 cup of the cooking liquid.
Meanwhile, cooked the bacon in a large skillet or dutch oven over medium high heat. Once crisp, add in the corn and cook for about 5 minutes, until the corn is just tender. Add in the greens and season with salt and pepper. Cook until wilted, about 5 minutes more. Add in 3/4 cup of the cooking liquid to deglaze the pan and then toss in the pasta. Stir in fresh torn basil and addition 1/4 cup cooking liquid, if the sauce is too thick for your taste. Serve with a generous tablespoon of ricotta.