Serves 4
Directions
- 1Cut the kernels from the corn and scrape the cobs with the back of your knife to collect the corn juice.
- 2Heat olive oil and butter in a large skillet. Add shallot and garlic and cook until softened.
- 3Add corn, a couple big pinches of salt, and plenty of black pepper. Cook until tender and juicy.
- 4Blend about half the corn mixture, leaving some whole kernels for texture.
- 5Stir in heavy cream and simmer on low for 10–15 minutes. Taste for salt.
- 6Bake prosciutto at 400°F for about 12 minutes until crispy.
- 7Cook pasta in heavily salted water until 2 minutes shy of al dente.
- 8Add pasta and about 1 cup pasta water to the sauce. Stir in Parmesan and toss until creamy.
- 9Top with fresh basil and crispy prosciutto.
Ingredients
- 4 ear sweet corn
- 1 large shallot
- 5 clove garlic
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 cup white wine
- 1 cup heavy cream
- 4 oz prosciutto
- 1 lb mafaldine pasta
- 1/2 cup parmesan
- fresh basil (optional)
Equipment
knifeskilletblenderbaking sheet
Tips
- Corn absolutely loves salt and butter.
- If the finished pasta tastes like it’s missing something, add another pat of butter and a generous pinch of salt and taste again.
- Make sure your pasta water is very salty as the creamy sauce needs that seasoning to balance the sweetness of the corn.
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