Fresh Corn Carbonara (Adapted from Epicurious)
1 lb pasta (something long and stringy)
6 slices thick cut bacon, cut into small pieces
4 ears of corn removed from cobs - cobs reserved
1/2 c heavy cream
1/2 c Parmesan cheese
1/2 c basil
Cook pasta. Meanwhile fry the bacon in a skillet over medium-high heat until crisp. Scrape the corn milk from the cobs by scraping them with the back of a knife into a food processor (or blender). Add half of the corn and the cream. Process until very smooth. Reduce skillet to low. You might need to drain the bacon before doing this - you want about 2T of bacon fat in the pan.Pour corn mixture into skillet with bacon. Add Parmesan, pepper, and basil. Add cooked pasta. Heat slightly. You might want to add some of the pasta water to thin the sauce out a bit.
The original recipe did not heat the corn mixture. Many of the comments said they thought it cooled the pasta down too much. A simple heating of the corn mixture made fixed this issue. When you have really fresh, sweet corn, this recipe is the best. This is summer in a bowl.