Summer corn lasagne

During the summer there is an abundance of corn. The question is always, what to do with it? This recipe turned out to be a winner. Serve it family style with a side of fresh greens for Sunday supper!

Ingredients

3 ears fresh yellow corn

2 tablespoons unsalted butter

1 large jalapeño chili, seeded and chopped

3 garlic cloves, finely chopped

8 ounces uncooked lasagna noodles, broken in half

3 cups vegetable broth

1/2 cup whole milk

1/2 teaspoon black pepper, plus more for garnish

1/4 cup chopped fresh basil or parsley

2 teaspoons salt

1 cup whole milk ricotta cheese

1 ounce Parmesan cheese, grated (about 1/4 cup)

2 teaspoons grated lemon zest (about 2 lemons)

4 ounces fresh mozzarella cheese, torn into large pieces (about 3/4 cup)

Instructions

1. Cut kernels from corn cobs and set kernels aside in a bowl. Working with one cob at a time, place it over a medium bowl and scrape the cob with the back of a knife or spoon to release as much corn milk as possible. Repeat with remaining cobs to yield about 1/4 cup corn milk. Set corn milk aside and discard cobs.

2. Melt butter in a 12-inch ovenproof skillet over medium heat (cast iron works great). Add the jalapeño, garlic, and corn kernels. Cook, stirring occasionally, until soft, about 6 to 8 minutes.

3. Stir in broken noodles, vegetable broth, milk, black pepper, 2 tablespoons of herbs, salt, and corn milk. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally and ensuring noodles remain submerged, until noodles are tender, 15 to 20 minutes.

4. Preheat oven to broil. In a medium bowl, stir together ricotta, Parmesan, lemon zest, remaining tablespoon of herbs, and a pinch of salt until combined.

5. Dollop the ricotta mixture evenly over the skillet. Sprinkle with torn mozzarella. Broil until cheese is melted and lightly browned, 5 to 6 minutes. Garnish with additional herbs and black pepper.