From the blog For Love of the Table
4 medium ears of corn
4 to 5 strips bacon (about 4 1/2 oz.), cut in 1/2-inch squares
2 to 3 T. unsalted butter
2 c. mixed cherry tomatoes, halved or quartered if large
Salt & Pepper
12 oz. fusilli
3 oz. Arugula, coarsely chopped
2 oz. freshly grated Parmesan
Cut the kernels off of the cob and scrape the cobs with a spoon or the back of a knife to get all the bits of corn that remain after cutting off the kernels. You should have about 3 cups of kernels. Set aside
Render the bacon in a large sauté pan set over medium heat. When the bacon is crisp, remove to a plate, leaving the rendered fat in the pan. Add the corn, along with a good pinch of salt, to the pan and sauté until just tender. If the pan seems dry, add a couple of teaspoons...or more, depending on the fattiness of the bacon...of butter.
When the corn is tender, add the cherry tomatoes to the pan and toss to combine and warm through. Turn off the heat and keep warm while you cook the pasta.
Drop the pasta into 6 quarts of rapidly boiling water seasoned with about 2 Tablespoons of salt. Stir and cook until the pasta is al dente.
Drain the pasta, reserving some of the pasta water. Add the pasta to the pan of corn, along with the arugula, a half cup of the pasta water and 2 T. of butter. Toss until the arugula is wilted and the butter has emulsified into the pasta water, creating a light, fluid sauce. If the dish seems dry, add more pasta water, and/or butter. Taste and correct the seasoning with salt and pepper. Toss in the cheese. Divide the pasta among four plates and top with the reserved bacon. Serve immediately. Serves 4.
http://www.forloveofthetable.com/2015/09/fusilli-with-corn-cherry-tomatoes-bacon.html
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