Skillet Corn Lasagna (Aug 2025 Food and Wine)

Ingredients:

3 ears fresh yellow corn, husked
2 Tbsp unsalted butter
1 yellow onion, choped about 1 1/2 cups
2 large jalapeno cchiles, chopped
3 Garlic cloves, finely chopped
8 ounces uncooked lasagna noodles (about 9 noodles) broken in half
3 cups of whole milk
1/2 cup water
1/2 tsp black pepper, plus more for garnish
1/4 cup of chopped fresh basil and chives, divided
2 tsp kosher salt, divided
1 cup whole-milk ricotta cheese
1 ounce Parmesan cheese grated, about 1/4 cup
2 tsp grated lemon zest (about 2 lemons)
4 ounces of fresh mozzarella cheese, torn into large pieces (about 3/4 cup)

Directions:

1. Cut kernels from corn coba; set kernels aside. Working with 1 cob at a time, pace cop over a medium bowl, and scrape cob with the back of aknife to release as much corn milk as possible. Repeat with remaining cops to yield about 1/4 cup corn milk. set corn milk aside. Discard cobs.

2. Melt butter in a 12 inch ovenproof skillet over medium heat. Add onion, jalapenos, garlic, and rserved corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer 1/3 cup of onion mixture to a small bowl; set aside.

3. Stir broken noodles, milk, 1/2 cup water, balck pepper, 2 tablespoons mixed herbs, 1 1/2 teaspoons salt, and reserved corn milk into remaining onion mixture in skillet; bring to a simmer over medium-high heat, stirring occasionaly. Reduce heat to medium-low, and simmer, stirring occcasionally and ensuring noodles remain submerged until noodles are tender, 15 to 20 minutes.

4. Meanwhile, preheat oven to broil with rack 6 inches from heat. Stir together ricotta, parmesan, lemon zest, remaining 2 tablesppons mixed herbs, andd remaining 1/2 teaspoonn salt in a medium bowl until combined.

5. Dollop ricotta miixture evely over sillet; sprinkle evenly with torn mozzarella and reserved onion mixture. Broil until cheese is melted and lightly browned, 5 to 6 minutes.

Garnish with additional herbs and black pepper.