Spaghetti with Creamy Corn and Ham
Here's a great way to celebrate the abundance of summer corn. If you can't get good fresh corn, though, use three cups of frozen kernels, thawed, and put them directly into the food processor with the cream. Since frozen corn is parboiled, the heat of the pasta is enough to finish cooking it. Plus: More Pasta Recipes and Tips
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.