Farmers Market Corn Pasta

If you are a carb-a-phobe, I’m going to ask you to calmly, but quickly, look away. This is not something you’ll be interested in and you’ll probably think less of me as a person. But, if you’re like me and carbs are friends, please continue to scroll.

I’m obsessed with those quick Facebook cooking videos. The only problem is that when I watch the videos I only remember bits and pieces of what the actual recipe was, and then I can’t ever seem to find the video again. This can be an issue when I go to re-create those recipes. I often try to replicate, sometimes I’m successful, other times… well, not so much. But let me tell you. I was successful on this one. Holy Moly it is delicious. Trust me.

What you’ll need for Farmers Market Corn Pasta:

  • Pasta of your choice(I used spaghetti noodles “made with veggies” because, healthy)
  • Cherry or grape tomatoes
  • Onion(1/2)
  • Garlic(3 cloves)
  • Dry white wine or chicken stock/broth(about 1/2 cup)
  • Fresh sweet corn cut off the cob (from Ruby Branch Farms, duh) (4 ears)
  • Fresh herbs (I used basil and parsley)
  • Fresh Parmesan
  • Olive Oil

The vast majority of the ingredients are things you probably have in your pantry already! Anything fresh can be picked up at the farmers market this time of year, so that makes this recipe even better!

Start off by heating up your saucepan with a couple of tablespoons of olive oil and throw in your cherry tomatoes. I used about 3/4 of the pint. Throw a little salt and pepper on them because it’s fun. Cook the tomatoes in the pan until they start to get plump and the skins begin to loosen up.

Add your finely diced onion and minced garlic to the tomatoes and cook them down until the onions are soft and translucent. By this time your tomatoes should be starting to burst.

Add about 1/2 cup of the liquid of your choice. I used chicken broth because I don’t generally have dry white wine in the house. I’m more of a Boone’s Farm kind of gal, if you know what I mean. Mince up some parsley and throw it in the pan, along with a little more salt and pepper.

When the liquid reduces by half, add your corn and let all of it get married in the pan. (At this point I did add a little bit of dry Italian seasoning and some garlic powder. I’m not certain it’s necessary, but it didn’t hurt either!)

After about 2 minutes, add your cooked and drained pasta to your saucepan and coat all of the noodles.

Serve your pasta up in a big plate or bowl, top with some parmesan shavings and chopped parsley and basil.

It’s fresh, delicious, easy, and full of farmers market flavors!


If you are a fan of spicing things up a bit, throw some red pepper flakes in with the liquid. Or a couple dashes of hot sauce, if you’re into that kind of thing. You could also eaisly sub out the spaghetti noodles for zuchini noodles! I actually think that would be quite tasty.

Happy Cooking!



Sweet Corn Recipe – Week 2 – Nana’s Baked Corn

Man this summer is flying by! This is definitely the “year of the weddings” for me and I love it. Weddings are awesome. I had the honor of being a bridesmaid for my BFF DanaDoodle this past weekend for their GORGEOUS wedding near Chicago. Can we just talk for a couple minutes about legit Italian food? I’m not talking Olive Garden here people. I’m talking like the real stuff. All 47 courses of it. Calamari, vodka cream sauce, prosciutto, tiramisu, creamy chicken, mozzarella, do I need to say more? It was heavenly.

Everything about this wedding was beautiful – especially the bride!

That’s enough jibber-jabber, let’s get down to the meat and potatoes of this post. Well actually, the baked corn of this post.

The original baked corn recipe came from my Nana, who is my maternal great-grandmother. I made a couple little changes to use the fresh sweet corn instead of canned corn/creamed corn. Let’s get to it!

Nana’s Baked Corn 


9 -10 ears fresh Ruby Branch Farms Sweet Corn

1/2 stick butter

4 eggs

2-3 T. flour

1-2 T. sugar

1-1/2 cups heavy cream

1 cup sour cream

1 box Jiffy corn muffin mix

Salt and Pepper to taste

The Process:

First of all, we have to make the “creamed corn.”

Start off by cutting the kernels off of 4-5 ears of sweet corn.

Melt about 2-3 tablespoons of butter in a pan.

Any recipe that starts with butter is a winner for me.

Once it’s melted, add about the same amount of flour. Maybe a little more, maybe a little less. Enough to soak up all the butter.

Do you own a flat whisk? No? You need one.

Cook the flour and butter over med/low heat for a couple minutes to cook out some of the flour taste.

Then grab a bottle of the good stuff.

There is something serene about the picture. Pouring heavy cream… ahhhhh….

Heavy cream. What did you think I was talking about?? Start off with a cup, add more as you need it. It will start to thicken up really quickly. Best to keep stirring it around. Once it gets really thick and yummy, add in your corn.

corn gravy
I almost just stopped the recipe right here. Holy Moly that’s yummy!

Pretty much you just made corn gravy. You’re welcome. At this point, throw in some S&P and a little sugar. Then you’ll need to taste test about 4 wooden spoonfuls for quality assurance. Pull it off the heat and let it hang out.

Now cut the corn off of the rest of your ears and throw it in to a bowl. Add the sour cream, 4 eggs, and a little more sugar. Mix all of that together until it is thoroughly combined. If your creamed corn is still warm, you will need to temper your corn/egg mixture. So grab a small spoonful of the warm mixture, add it to the cold mixture and stir. Repeat that process a couple times. If you were to just dump all the cold into the warm you could scramble your eggs. Nothing good can come from that.

Once you are sufficiently tempered, throw what’s in the bowl into the skillet with the creamed corn. Mix it all together until it’s happy. I’m using a 10″ cast iron skillet. If you don’t have a cast iron skillet you can use any kind of casserole dish you have.

Then grab a box of America’s Favorite.

In an ever-changing world, it’s nice to know that some things will never change. Like Jiffy.

Sprinkle the deliciousness all over the top. I used the whole box because it feels so good to be bad.


Once the top is covered, throw some pads of butter on the top. I’m sorry if you’re on a diet this week.

I almost forgot to take a picture, hence the fact that it’s in the oven. Luckily the butter wasn’t completely melted yet.

Stick that bad boy in the oven on 350 degrees for about an hour. (Keep an eye on it. Your cooking vessel will determine how long it will take!)

Oh Baby.

Oh that’s a beautiful sight to behold.

Get on my plate!

Serve it up hot!

Baked corn is the perfect side dish for TONS of meals. We had it with pork chops, baked potatoes and fresh from Indiana squash/zucchini (thanks Jojo!) last night. It’s easy enough for a weeknight dinner, but fancy enough to impress the in-laws.

Happy cooking, friends!


Sweet Corn Recipe – Week One – Delish Corn Salsa

I hope you all had an awesome 4th of July weekend! Mine was pretty outstanding, thanks for asking. What did I do?

I made mini peach cobblers

Whats more American than peach cobbler? Nothing! Except maybe apple pie. And baseball. But other than that, nothing!

I went to my Stockdale’s BFF’s wedding! It was beautiful. She rode her favorite horse, Cat, to the alter. I cried. It’s what I do. They had brisket at their wedding. There’s a reason we are friends.

Did I mention how GORGEOUS she is?

While driving home to a friends house for a cookout I came across a group of cows standing in the middle of the road. There I was, in the dark, in my dress and 4 inch wedges herding cows across a busy state highway. Thankfully there were plenty of people sitting in their cars watching me. Just a typical Laney day.

Once I got to my friends house I gorged myself on sweet corn and my LP’s famous pasta salad. She puts mini pepperonis in it. It’s heavenly.

I did nothing noteworthy on Sunday. I don’t feel bad about that.

Now that you all have been recapped on my weekend, lets get back to the real reason for this post: Sweet Corn Recipe’s.

I totally understand that not everyone in the world can eat corn on the cob all day, every day, for their entire lives like I can. So for those of you that are fans of fresh sweet corn, but tend to burn out on the “on the cob” situation, I’ve decided to channel my inner Ree Drummond and help y’all out. It is my promise that I will share one sweet corn recipe a week for every week that we have sweet corn to sell. (That way you all don’t have an excuse to not buy delicious Ruby Branch Farms sweet corn every week! ha!)

I loooove this recipe. It’s sooo easy and sooo delicious. The cool thing about it is that I never make it the same twice. It can be totally customized to what you like and have on hand. The only mandatory ingredient is fresh sweet corn, from Ruby Branch Farms, of course! 🙂

I apologize for the poor iPhone quality photos. The problem is that I don’t have a fancy camera. Plus, I don’t know how to work a fancy camera. There’s also the whole “I have no eye for anything artistic” thing. Whatever. I’m awesome at other stuff. Like making delicious corn salsa.

RBF Sweet Corn Salsa  


4-5 ears fresh Ruby Branch Farms Sweet Corn

1 can black beans, drained and rinsed

1/2 Jalapeño finely chopped (if you dig spicy use the whole one!)

1 small red onion finely chopped

1/2 avocado diced

1/2-3/4 quart of cherry tomatoes(or any other type of ripe tomato)

1 bunch fresh cilantro

1 lime

1 tsp. sugar

Salt and Pepper to taste


Shuck and rinse your sweet corn, and put it on a HOT grill pan that has a light coating of olive oil. Turn the ears until they get good grill marks all the way around. We aren’t really cooking the corn, just getting those pretty and delicious grill marks.

If your smoke detector goes off during this step you are doing it right.

Open up your can of black beans, drain them into a strainer and rinse thoroughly. Set them to the side to dry off a bit.

While that is going on, dice up your red onion. I loveee red onion, some people aren’t huge fans. You can use as little or as much as you want.

Whenever MyFarmer walks in while I’m chopping onions I like to pretend like I’m crying for a real reason. He never falls for it.

Then super finely chop your jalapeno. Almost a mince but not quite. I took out the membranes and seeds because I’m a bit of a spicy wimp and that is where most of the heat lives. I also had a random little sweet banana pepper hanging out in my garden, so he went in there too.

I have a butcher block for my island in the kitchen. It’s the best thing ever.

Halve your cherry tomatoes. Or you can chop up a regular tomato or two. Or you can opt out of tomatoes. So many choices!

Dice up your delicious, creamy, yummy, avocado. If you think you don’t like avocado, do yourself a favor a put some in your corn salsa. All of the flavors blend together and it is delish. Just trust me.

Tired of the avocado cutting drama? Use your paring knife and slice that bad boy still in his skin (don’t go through the skin!). Once he’s thoroughly cut up, turn him inside out and out comes perfectly diced avocado. Magic!

By this point your sweet corn should be done and cooled off enough to handle, so start cutting the corn right off of the cob. Don’t be afraid to really get down into the cob. That’s where all the sweetness lives.

At this point corn should be flying all over your kitchen. Make sure you do this the day before your cleaning lady comes! 😉 Also, be careful. Please don’t chop off your finger because of me. I don’t want to live with that guilt. 

Grab a handful of cilantro. Roughly chop about half of your handful, and mince the other half. Side note, did you know that cilantro tastes like soap or metal some people? There’s a real scientific reason for it. My condolences to those people because cilantro is AMAZING.

Once everything is in the bowl, grab your lime and squeeze half of the juice over everything. Then throw in your sugar, and a pinch of salt and pepper. It is delicious and nutritious at this stage, but I suggest that you cover it up and stick it in the fridge for a couple hours, and oh baby, you’ve created a beautiful piece of sweet corn art.

Come here to me!

You can serve this corn salsa up how ever you want! It’s a big hit as a dip with tortilla chips(I suggest the scoop variety), it can be used as a pico de gallo substitute for your Mexican meals, over cilanto-lime quinoa and/or rice, on tacos and fajitas, or just eaten shamelessly with a spoon out of the bowl with the refrigerator door standing open. Totally up to you.

I’ll leave you with a terrible joke:

Why can’t the corn farmer keep any secrets? There’s too may ears around!

-Laney Drummond