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Corn and Prosciutto Pasta

Corn and Prosciutto Pasta

Here’s a fabulous way to take full advantage of fresh summer corn. Prosciutto lends a light savory note with an undertone of sweet from warm roasted corn – creating an amazing dish of pasta!

Start with layers of flavor built from thinly sliced prosciutto and shallots sautéed in a touch of olive oil lending a slightly salty, earthly touch.

Then roasted corn is pureed to create a backdrop for the sauce, bringing along sweetness straight from the garden. Tie it together with rich cream, a note of brightness from parsley and you have a luscious, creamy sauce waiting to coat steaming hot pasta.

If you can find fresh corn still in the husk, grab it. Roasting in the husk is our favorite cooking method – it pulls out corn’s natural goodness and it’s extremely easy. But no worries if corn is out of season, frozen organic corn will work in a pinch.

Toss the corn and prosciutto sauce with your favorite pasta. It’s simple and it’s a beautifully delicious dish!

Corn and Prosciutto Pasta

4 ears of fresh corn still in the husk*, about 3 cups

2 tablespoons olive oil

2-1/2 to 3 ounces thinly slice prosciutto, cut into pieces

1 large shallot, sliced thin, about 1/3 cup

1 cup heavy cream

½ teaspoon kosher salt, plus extra for cooking the pasta

¼ teaspoon freshly cracked black pepper

3 tablespoons fresh parsley, chopped plus extra for garnish

¾ pound pappardelle pasta, or your favorite style of pasta

¼ cup shaved Parmesan cheese, for serving

Rinse the outside of the cornhusk and trim the silk off the end of the ears of corn.

Place the corn directly on the oven rack and roast in a 350-degree oven for 30 minutes. While the corn roasts, cook the prosciutto and the shallots.

In a deep sauté pan, warm the olive oil over medium heat. Add the prosciutto and the shallots, cooking until the shallots are tender, about 10 minutes. Set aside.

Once the roasted corn is cool enough to handle, remove the husks and the silk. Using a sharp knife cut the corn off the cob into a mixing bowl. Then using the back of the knife, scrape the cob to remove any remaining pieces and liquid from the corn. Setting the bowl inside your kitchen sink while you do this will help to minimize the mess.

Remove one cup of the corn kernels and toss in with the prosciutto and shallots.

Add the cream, ½ teaspoon kosher salt, black pepper and 3 tablespoons of the chopped parsley to the remaining 2 cups of corn.

Using an immersion blender, lightly puree the corn mixture. (You can also puree the mixture in a food processor.)

Pour the pureed corn into the pan with the prosciutto, shallots and whole corn. Cook over medium heat until the sauce is warmed through, about 10 minutes..

Cook the pasta in heavily salted boiling water until tender – the time will vary depending on the type of pasta.

Drain the pasta and add to the corn and prosciutto sauce, tossing to combine.

Serve with shaved Parmesan and garnish with chopped parsley.

Corn and Prosciutto Pasta, courtesy of Preserving Good Stock

August 1, 2018
: 4

This is a fabulous dish that takes full advantage of fresh summer corn. Prosciutto lends a light savory note with an undertone of sweet from the warm roasted corn - it’s an amazing dish of pasta!

By:

Ingredients
  • 4 ears of fresh corn still in the husk*, about 3 cups
  • 2 tablespoons olive oil
  • 2-1/2 to 3 ounces thinly slice prosciutto, cut into pieces
  • 1 large shallot, sliced thin, about 1/3 cup
  • 1 cup cream
  • ½ teaspoon kosher salt, plus extra for cooking the pasta
  • ¼ teaspoon freshly cracked black pepper
  • 3 tablespoons fresh parsley, chopped plus extra for garnish
  • ¾ pound pappardelle pasta, or your favorite style of pasta
  • ¼ cup shaved Parmesan for serving
Directions
  • Step 1 Rinse the outside of the cornhusk and trim the silk off the end of the ears of corn. Place the corn directly on the oven rack and roast in a 350-degree oven for 30 minutes. While the corn roasts, cook the prosciutto and the shallots.
  • Step 2 In a deep sauté pan, warm the olive oil over medium heat. Add the prosciutto and the shallots, cooking until the shallots are tender, about 10 minutes. Set aside.
  • Step 3 Once the roasted corn is cool enough to handle, remove the husks and the silk. Using a sharp knife cut the corn off the cob into a mixing bowl. Then using the back of the knife, scrape the cob to remove any remaining pieces and liquid from the corn. Setting the bowl inside your kitchen sink while you do this will help to minimize the mess.
  • Step 4 Remove one cup of the corn kernels and toss in with the prosciutto and shallots.
  • Step 5 Add the cream, ½ teaspoon kosher salt, black pepper and 3 tablespoons of the chopped parsley to the remaining 2 cups of corn. Using an immersion blender, lightly puree the corn mixture. (You can also puree the mixture in a food processor.)
  • Step 6 Pour the pureed corn into the pan with the prosciutto, shallots and whole corn. Cook over medium heat until the sauce is warmed through, about 10 minutes
  • Step 7 Cook the pasta in heavily salted boiling water until tender – the time will vary depending on the type of pasta. Drain the pasta and add to the corn and prosciutto sauce, tossing to combine.
  • Step 8 Serve with shaved Parmesan and garnish with chopped parsley.

 

 

 

 

*If fresh corn is not available you can use frozen. You’ll need about 3 cups.



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