Delicious with fresh local corn…

I saw this recipe last week when I was searching for burrata recipes and knew I had to make it. The original came from The Kitchn… I tweaked it by adding prosciutto and basil. My basil is growing like crazy right now and it tastes so good with sweet corn. Use as much or as little as you like, or swap in chives like the original called for, but I think the basil wins.

I look forward to corn season every year, and this is a great way to put sweet corn front and center in something hearty and summery. The burrata on top makes it… be sure to add extra flaky sea salt, a few red pepper flakes, and more chopped basil. I chopped some cherry tomatoes and added them right before serving…the freshness balances out all that richness. I know you’ll love this one!

This recipe has a few steps…you’ll cook the corn and prosciutto, build the creamy sauce, and boil the pasta… but none of it is hard and it comes together quickly and is definitely worth it!

Since the pasta is served warm, have the burrata out and get your tomatoes and basil chopped while the pasta cooks so you can top and serve right away.

Thanks so much for reading today!

~XOXO Suzanne