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Spaghetti with Creamy Corn and Ham

Spaghetti with Creamy Corn and Ham
Photo by © Melanie Acevedo

Ingredients

  • 3 tablespoons chopped flat-leaf parsley
  • ¼ teaspoon fresh-ground black pepper
  • ¼ pound sliced, smoked ham, cut into thin strips
  • 4 large ears corn, husks and silk removed
  • 3 tablespoons chopped flat-leaf parsley
  • ¼ teaspoon fresh-ground black pepper
  • 2 tablespoons butter, cut into pieces
  • + 4 more ingredients
    • 4 large ears corn, husks and silk removed
    • ¾ cup heavy cream
    • ¾ pound spaghetti
    • ½ teaspoon salt

1. 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. 2. ...

View full recipe at My Recipes

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