I've been wanting to try this recipe all summer. Unfortunately, I seem to have waited too long, and just missed corn season. Frozen corn is perfectly good, though. So I decided to still make it even though it is October. It sounded good, okay? After I grabbed my frozen corn, I walked past the frozen pierogies. I turned around and got some, knowing I needed to use these instead of plain pasta. Why? They are pasta... filled with mashed potatoes. I have always mixed my corn with my mashed potatoes! It was meant to be! This turned out yummy. Creamy, sweet corn with salty bacon and pockets of potatoey goodness. It's not very photogenic, but it sure is tummy-genic!
Bacon Corn Pesto with Pierogies
4 slices of thick bacon, cut into bite-size pieces
2 16 oz. bags frozen corn
2 cloves garlic, peeled
2 teaspoons dried thyme
salt and pepper
1/2 cup grated Parmesan
1/3 cup pine nuts
1/3 cup olive oil
Cooke the bacon until just crisp. set aside, leaving the grease in the pan. Cook the corn in the bacon grease with some salt and the thyme for about 5 minutes. Put corn in food processor with garlic. pine nuts and cheese. Process until pureed, adding water as needed. Dribble in olive oil with processor running. Taste and season.
Boil Pierogies according to directions. Reserve some of the cooking water. Drain, add about 1 1/2 cups of the corn pesto to the pierogies, toss, and heat through. Serve topped with bacon and more Parmesan.