3earssweet corn(sliced off of the cob (or 10 ounces frozen) )
14.75ouncescanned cream-style corn
4ouncessmoked Gouda or mozzarella cheese(shredded)
⅓cupsliced sun-dried tomatoes packed in oil(drained)
Kosher salt(to taste)
Cook the pasta in salted water according to package directions. Before draining, reserve 1 cup of pasta water. Drain - but don't rinse - the pasta. Set aside.
Meanwhile, preheat a large heavy-bottomed skillet over medium heat. Add the bacon and cook until brown and crisp, approx. 8-10 minutes. Transfer to a paper towel-lined plate. Drain the excess fat, leaving about 1 tablespoon in the pan.
To the skillet, add the onion and the fresh corn and saute for 4-5 minutes or until the onion has softened. Add the creamed corn and cook over medium-low for 2-3 minutes. Season to taste with salt and pepper.
Add the pasta, ½ cup of pasta water, and the heavy cream. Stir together. Add the cheese and toss until the cheese is melted. Add more pasta water as necessary to bring the sauce together.
Stir in the sun-dried tomatoes and bacon, reserving some bacon for garnishing. Check the seasoning and add more salt and pepper as needed. Serve warm.
Cook the pasta in salted water to flavor the pasta itself. I use about 2 teaspoons of salt for 12 ounces of pasta.
Use freshly grated cheese for the best flavor and melting quality.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat small portions in the microwave. For larger quantities, reheat in a skillet over medium-low heat, adding some additional cream if necessary.