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Spaghetti with Creamy Corn and Ham

Pemove the husks and silk from 4 large ears corn And cook them apron 3 minutes in a large pot of boiling, salted water. Remove them with tongs and set them aside to cool. Reserve the boiling water and add to the pot:
   1 package (12 oz.) spaghetti

Cook about 12 minutes.

Meanwhile, when the ears of corn are cool enough to handle, cut the kernels off the cob. You should have about 3 cups of kernels. Place the cut kernels in a food
processor or blender and add:
   3/4 cup heavy cream
   3 tablespoons chopped parsley
   1/2 tsp. dried sage
   1/2 teaspoon salt
   1/4 teaspoon fresh-ground black pepper

Pulse three or four times to chop the corn to a coarse puree. When the Pasta is done, drain it, reserving some of the liquid for later.

Return the Pasta to the hot pot and add:
   2 tablespoons butter, cut into pieces
   The corn mixture
   1 cup HoneyBaked Ham, cut into julienne

Toss to mix well. If sauce seems too thick add some of the reserved pasta water.

Serves 4

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