Spaghetti with Creamy Corn and Ham

1. 1

   In a large pot of boiling, salted water, cook the ears of corn until just done, about 3 minutes.

2. 2

   Remove the corn from the pot and save the hot water to cook the spaghetti.

3. 3

   When the ears of corn are cool enough to handle, cut the kernels off the cob.

4. 4

   You should have about 3 cups of kernels.

5. 5

   Put the corn in a food processor with the cream, parsley, salt, and pepper.

6. 6

   Pulse three or four times to chop the corn to a coarse puree.

7. 7

   Return the water to a boil.

8. 8

   Add the spaghetti and cook until just done, about 12 minutes.

9. 9

   Reserve about 3/4 cup of the pasta water.

10. 10

    Drain the spaghetti and toss with 1/3 cup of the reserved pasta water, the corn mixture, the ham, and the butter.

11. 11

    If the sauce seems too thick, add more of the reserved pasta water.

* Per serving · 4 servings · Values may vary.

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