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    How To Make Spaghetti With Corn, Ham And Ricotta Salata

    Frozen corn is the Grocery Gods' way of keeping just a little bit of summer alive, all year long. Check out more easy spaghetti dinners here.

    Graphic by Chris Ritter / Photos by Macey Foronda

    Spaghetti with Corn, Ham and Ricotta Salata

    Serves 4

    Recipe by Rebekah Peppler


    1 lb spaghetti

    2 tablespoons unsalted butter

    1 lb ham steak, cut in 1/4-inch cubes

    1 cup frozen corn

    1 cup shaved ricotta, divided

    1/4 cup basil leaves, thinly sliced in ribbons

    kosher salt and freshly ground pepper, to taste


    Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

    In a large skillet over medium heat, melt 2 tablespoons unsalted butter, then add diced ham and cook until the ham is starting to brown, about 5 minutes, moving the ham around the pan occasionally. Add 1 cup frozen corn kernels and cook until the corn is thawed and warmed through, about 2 minutes. Add the pasta, 3/4 cup shaved ricotta salata and 1/4 cup of the reserved pasta water. Season with salt and pepper, and toss to coat.

    Transfer to a serving bowl, and garnish with basil ribbons and an additional ¼ cup shaved ricotta salata.

    Macey Foronda

    For this recipe, you'll need a 12-inch skillet and a large pot to cook the pasta.

    You can get a great skillet here (pictured left, worth the price, will last forever) or a more affordable decent one here. Any stock pot that's at least 8 quarts will work, but a 12-quart pot (pictured right) is your best bet. Get a simple one here.

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