Creamed corn pasta with prosciutto crumbs
This pasta brings together everything we crave on a hot night – the comfort of carbs, the soft sweetness of fresh corn and the crunch and spice of the crumbs.
SERVES 4
▪ 4 corn on the cobs
▪ 40g butter
▪ 2 spring onions, white part only, finely chopped
▪ 250ml chicken or vegetable stock
▪ 2tbsp tarragon leaves
▪ Juice of 1 lemon, or to taste
▪ 500g orecchiette pasta
▪ 100g crème fraîche
▪ A few basil or other herb leaves, to serve
FOR THE CRUMBS
▪ 8 slices prosciutto
▪ 4 slices sourdough bread, cubed
▪ 60ml olive oil
▪ 1tsp chilli flakes, or to taste
1 For the crumbs, preheat the oven to 180°C/160°C fan/gas mark 3 and place the prosciutto on a baking tray lined with baking paper. Place the bread cubes on another baking tray and drizzle with the oil.
2 Bake for about 10min or until the prosciutto is crispy and the bread is toasted and golden. Set aside to cool.
3 Blitz the prosciutto in a food processor until fine, then tip into a bowl. Blitz the sourdough cubes until fine, then mix with the prosciutto and chilli flakes.
4 Cut the kernels off the cobs. Melt the butter in a frying pan with a lid. Add the corn and spring onions and cook for about 5min. Pour in the stock, add the tarragon and reduce heat to low. Put the lid on and cook for another 5min. Transfer the mixture to a food processor, reserving 60ml of the corn mixture, and blend until smooth.
5 Squeeze in the lemon juice to taste and season with sea salt and plenty of freshly ground black pepper. Return the purée to the pan with the reserved corn mixture and set aside.
6 Cook the pasta in boiling salted water according to the packet instructions. Reserve 250ml of the cooking water before draining the pasta.
7 Warm the creamed corn over low heat. Stir in the cooking water, a little at a time, until the sauce is silky. Add the drained pasta and crème fraîche and gently toss to combine.
8 Transfer the pasta to a serving platter, scatter generously with the crumbs and top with the herb leaves. Serve immediately.