How To Make Spaghetti with Creamy Corn and Ham
Take your usual spaghetti dish up a notch by making it with a creamy corn sauce, tossed with ham, and butter, offering a combo of sweet and salty in a dish.
In a large pot of boiling, salted water, cook the ears of the corn for about 3 minutes until just done.
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. There should be about 3 cups of kernels.
Put the corn in a food processor with the cream, parsley, salt, and pepper
Pulse 3 or 4 times to chop the corn to a coarse puree.
Return the water to a boil. Add the spaghetti and cook for about 12 minutes until just done.
Reserve about ¾ cup of the pasta water.
Drain the spaghetti and toss with ⅓ cup of the reserved pasta water, the corn mixture, ham, and butter.
If the sauce seems too thick, add more of the reserved pasta water.
- To cut the kernels from an ear of corn, break the ear in half with he 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 the cooked corn than the raw because the juice splatters less.
- Wine Recommendation: For this all-American dish, try an American white wine from a lesser-known East Coast region. Look for a fairly acidic chardonnay or sauvignon blanc from Virginia, the Finger Lakes region of New York or even Rhode Island.
- Calories: 691.06kcal
- Fat: 27.95g
- Saturated Fat: 15.46g
- Trans Fat: 0.24g
- Monounsaturated Fat: 8.27g
- Polyunsaturated Fat: 2.23g
- Carbohydrates: 92.88g
- Fiber: 6.09g
- Sugar: 12.50g
- Protein: 21.55g
- Cholesterol: 92.56mg
- Sodium: 660.64mg
- Calcium: 63.15mg
- Potassium: 710.55mg
- Iron: 2.35mg
- Vitamin A: 256.89µg
- Vitamin C: 14.92mg
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