Spaghetti with Creamy Corn and Ham
Test-Kitchen Tip To cut the kernels from an ear of corn, break the ear in half with your 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 cooked corn than raw because the juice splatters less.
For this all-American dish, you might want to 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.