Serious Eats: Recipes

Pasta with Corn, Prosciutto, and Burrata

I've just recently gotten into burrata, a mozzarella-like cheese, which oozes luxuriously when you cut into it. I found out about the cheese after seeing it pop up on numerous restaurant menus, usually tossed into tomato salads. [What?! You mean you didn't read about it here on SE, Nick?!? Hmmph. ;) —The Mgmt.] Luckily, it also works wonderfully in this pasta recipe adapted from Local Lemons. It slowly melts atop the warm dish, lovingly coating the pasta.

So it's a little odd that that my favorite part of this recipe is the interplay between the sweet summer corn and the red chiles. Each bite contains different proportions of sweetness and spiciness, meaning you'll have to keep digging in to get it perfect. Of course, the prosciutto lends a good meaty base, while the breadcrumbs add some crunch. It's a solid group effort and a perfect summer dish.

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