Creamy Corn Skillet Lasagna

• 3 ears fresh corn (kernels removed; or substitute with 4 cups frozen corn)
• 4 cups frozen corn (alternative to fresh corn; if using, blend 1/4 cup with 1 cup heavy cream)
• 2 tablespoons butter
• 1 yellow onion (chopped)
• 2 jalapeños (chopped)
• 3 garlic cloves (chopped)
• 8 oz lasagna noodles (broken into pieces)
• 3 cups whole milk
• 1/2 cup water
• 1/2 teaspoon black pepper
• 1/4 cup basil and chives (chopped, divided)
• 2 teaspoons kosher salt (divided)
• 1 cup whole milk ricotta
• 1/4 cup grated Parmesan
• 2 teaspoons lemon zest
• 4 oz fresh mozzarella (torn)
• 1 cup heavy cream (only if using frozen corn)

Instructions

1. 1

   If using fresh corn, cut kernels from the cob and scrape the cobs with the back of a knife to release the corn milk into a bowl. Set aside. If using frozen corn, blend 1/4 cup corn with 1 cup heavy cream to create a creamy corn base.

2. 2

   Preheat oven broiler. In a large oven-safe skillet over medium heat, melt 2 tablespoons butter. Add onion, jalapeños, garlic, and corn kernels. Cook for 6–8 minutes until softened and fragrant. Reserve about 1/3 cup of the corn mixture for topping.

   8 min
3. 3

   Add broken lasagna noodles, milk, water, black pepper, 2 tablespoons herbs, 1½ teaspoons salt, and reserved corn milk (or corn cream mixture) to the skillet. Bring to a gentle simmer.

4. 4

   Reduce heat to medium-low and cook for 15–20 minutes, stirring occasionally and keeping noodles submerged, until tender and creamy.

   20 min
5. 5

   In a bowl, combine ricotta, Parmesan, lemon zest, remaining herbs, and remaining salt until smooth.

6. 6

   Dollop the ricotta mixture over the skillet and top with torn mozzarella and reserved corn mixture.

7. 7

   Broil for 5–6 minutes until bubbly and lightly golden.

   6 min
8. 8

   Finish with extra herbs and cracked black pepper and serve warm straight from the skillet.