If you are looking for an easy summer pasta recipe that feels both comforting and fresh, this Sweet Corn and Leek Pasta with Crispy Prosciutto is it. This recipe is inspired by a dish I had on vacation this summer that I had to recreate. Sweet summer corn, buttery sautéed leeks, crispy prosciutto, parmesan, and pasta come together in the most perfect simple summer pasta and gets topped off with crispy fried leeks that bring it to the next level. It’s a dinner that is special enough to entertain with, but simple enough to make any night of the week.

One of my favorite things about this recipe is the layers of texture. The leeks are used two ways: gently sautéed with fresh summer corn until they are soft and sweet, and crispy fried in tiny strips to go on top of the pasta for the perfect crunch. Add salty bites of crispy prosciutto and every bite tastes like summer.

Whether you are cooking with fresh corn from your local market, or using frozen corn you have on hand, this recipe comes together quickly and makes the most of seasonal ingredients. Pair with a green salad and some crusty bread, and you’ve got a meal everyone will be asking for again. This is one of my favorite meals that I have enjoyed all summer long.

Why You’ll Love This Sweet Corn and Leek Pasta

Ready in about 30 minutes.
Packed with sweet summer corn and delicious leeks.
Crispy prosciutto adds the perfect salty and crispy crunch.
It has a light sauce, which is perfect for summer eating.
Great for weeknight dinners or entertaining.

Tips for the Best Corn and Leek Pasta

Clean leeks well by slicing in half and rinsing between layers to remove grit.
Use fresh corn if possible while in season.
Reserve pasta water to make the sauce.
Reserve the prosciutto and fried leeks to top on pasta with ready to serve to keep their crispiness.

Frequently Asked Questions

Can I make the pasta ahead of time?

This pasta is best served the same day, but can be reheated for leftovers the next day. You can however, slice corn off the cob early and go ahead and prep your leeks.

Can I substitute the prosciutto?

Yes, bacon or pancetta also work great here.

What pasta shape is best?

Short pasta like rigatoni or shells work best so that they hold onto the sauce, corn, and leek pieces with every bite.

What to serve with Corn and Leek Pasta?

This pasta pairs wonderfully with:

Grilled chicken or shrimp.
On it’s own with a simple salad and bread.
Grilled or roasted asparagus or broccolini on the side.

This Sweet Corn and Leek Pasta with Crispy Prosciutto is everything I love about summer cooking—simple ingredients, big flavor, and just enough elegance to make an ordinary dinner feel special. Sweet corn, buttery leeks, crispy prosciutto, and parmesan create a pasta you’ll find yourself making on repeat all summer long.

Sweet corn pasta with leeks two ways. — Sweet corn pasta with leeks two ways for a perfect summer pasta dish.

Ingredients:

3 Leeks
6 Corn on Cob, kernels cut off
6 Slices of Prosciutto
1 Lb. Rigatoni or of Choice
1 Tbsp. Butter
1 Tbsp. Olive Oil
1/2 Cup Avocado Oil or High Heat Oil
1/2 Cup Parmesan Cheese
1 Tsp. Kosher Salt
1 Tsp. Black Pepper
Micro greens (optional)

Directions:

Prep leeks by slicing in half and running under water in between layers to remove any grit.
Slice off the dark green ends of the leeks and save for stock in the freezer.
Dice the white parts of the leeks finely and then slice the light green part of the stalk into fine strips and set aside.
Place prosciutto onto a baking sheet and bake in a 400 degree oven for 7-10 minutes or until crispy and remove.
Heat a large skillet over medium high heat and add avocado oil and heat until the back of a wooden spoon can be inserted and bubbles form around it telling you that the oil is hot enough.
Add the light green strips of leeks into a couple of batches stirring constantly until they just start to brown. Remove from the oil onto a paper towel lined plate and then sprinkle with salt. Set aside.
Bring a large pot of water to a boil and cook pasta until al dente making sure you salt the pasta water and then drain, reserving one cup of pasta water.
Heat another skillet over medium heat and add olive oil along with the diced leeks. Sauté until they begin to look translucent.
Add in corn at this time along with butter, salt, and pepper and cook for another 5-7 minutes.
Add in cooked pasta right to the skillet and add parmesan cheese and then stir to combine all ingredients.
Add in half of the pasta water to create the sauce, adding more if needed.
To serve, top with crispy prosciutto, crispy leeks, extra parmesan if desired, and micro greens.

Summer pasta dish with corn, leeks, and crispy prosciutto.

Close up shot of the crispy fried leeks pasta topping. — Close up of the crispy fried leeks that top the pasta recipe.

Close up shot of the corn and leek pasta served in a bowl.

A bowl of summer pasta with corn, leeks, and crispy prosciutto.

This pasta is simply the most perfect summer meal and i can’t wait for you to give it a try for yourself.