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Spaghetti with Creamy Corn and Ham

Source: Quick from Scratch - Pasta
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Here's a great way to celebrate the abundance of summer corn. If you can't get good fresh corn, though, use three cups of frozen kernels, thawed, and put them directly into the food processor with the cream. Since frozen corn is parboiled, the heat of the pasta is enough to finish cooking it.
RECIPE INGREDIENTS
4 large ears corn, husks and silk removed
3/4 cup heavy cream
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
1/4 pound sliced, smoked ham, cut into thin strips
2 tablespoons butter, cut into pieces
Spaghetti with Creamy Corn and Ham Recipe at Cooking.com
DIRECTIONS
In a large pot of boiling, salted water, cook the ears of corn until just done, about 3 minutes. Remove the corn from the pot and save the hot water to cook the spaghetti. When the ears of corn are cool enough to handle, cut the kernels off the cob. You should have about 3 cups of kernels.


Put the corn in a food processor with the cream, parsley, salt, and pepper. Pulse three or four times to chop the corn to a coarse puree.


Return the water to a boil. Add the spaghetti and cook until just done, about 12 minutes. Reserve about 3/4 cup of the pasta water. Drain the spaghetti and toss with 1/3 cup of the reserved pasta water, the corn mixture, the ham, and the butter. If the sauce seems too thick, add more of the reserved pasta water.


Test-Kitchen Tip


To cut the kernels from an ear of corn, break the ear in half with your hands, or cut it with a knife. Stand each half on end on a cutting board and, using a large knife, cut straight down the sides to remove the kernels. It's easier to cut the kernels off cooked corn than raw because the juice splatters less.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 686
Fat. Total: 27g
Fiber: 6g
Carbohydrates, Total: 93g
Sodium: 612mg
% Cal. from Fat: 35%
Cholesterol: 92mg
Protein: 22g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Aamie Reviewed: 08/19/2009
It taste good.
It was a simple recipe with simple ingredents and tasted ok I wanted to add onions which i will if i do this recipe again and did use parmesan cheese which is a must!!
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