Creamed Corn Pasta with Fried Herbs.

Yeah, well this creamed corn pasta with fried herbs is one of those recipes. All summer long I’ve been trying to follow the motto, simple is best, and this pasta is just that. It focuses on two main summer garden staples, corn and fresh herbs.

I used a little butter, and a lot of cheese, and I finished off with some pan-fried herbs. I’m telling you, it’s kind of perfect.

Plus, I knew it would be a meal my mom would love and that’s something I’ve been trying to achieve lately. I mentioned a couple of weeks ago that my grandma is pretty sick and fighting cancer the best she can. Thank you guys so much for your prayers and encouraging words, if you can keep them coming, both my family and I are so appreciative.

My mom was back in Cleveland for a week with her in early July and is headed back on Friday. Sadly Nonnie is not doing well and it’s been hard for everyone, but especially for my mom. It’s truly one of the worst things to see someone you love so much going through so much pain. And for me that not only means my grandma, but also my mom.

We are praying like crazy over here and just trying to stay positive. I think that people deal with sadness in so many different ways, but for me, I love to try to help people through and show them I care with food. It’s actually one of the reasons I started cooking in the first place, to give people one of life’s simple enjoyments, delicious food.

Today that simple life enjoyment is this pasta. It’s buttery, basily, carby, and filled with corn, and these are some of my sweet mom’s favorite foods.

If there’s one thing about my mom that I know for sure, it’s that buttery pasta is one of her ultimate comfort foods…okay and maybe some homemade chocolate chips cookies too (I have her recipe in the cookbook).

So, what makes this pasta so perfect? Three things…

butter…of course.

sweet corn…summer staple.

herbs…lots of them, and fried too, yummm.

oh, and the parmesan cheese helps a ton too, but if you asked my mom she’d probably say to leave the cheese out because it distracts too much from the butter and pasta…she really loves her butter.

And now you see where I get this love of butter from…

Here’s how this quick recipe works. You ready, because it goes fast.

Boil up some pasta, really any cut works, but I love a longer cute. Cook up a few ears of corn with some butter, garlic, and thyme. Add a little milk (I used goat milk, which is extra delicious), some parmesan, basil and your pasta. Toss it all up and then top with some herbs fried in a little olive oil and sprinkled with flaky sea salt.

Done and DONE.

Dinner in under thirty minutes, made in one pan…a meal that just about everyone will love.

Summer comfort food here we come.