5–7 fresh sweet corn cobs, (to yield 3 cups of kernels, plus 1/2 cup)
2 poblano peppers
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Parmigiano-Reggiano, plus 1/2 cup (2 ounces)
1 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed, chopped fresh basil leaves, plus 4-6 leaves for garnish
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Grill the corn cobs and remove kernels, set aside.
Grill or roast the poblano peppers, peel, de-seed, chop and set aside.
In a food processor, blend 3 cups of corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Parmigiano-Reggiano cheese, the lemon zest, salt, and pepper, blend until smooth. remove mixture from the food processor into a bowl.
Mix in the chopped basil leaves & Poblano peppers with a spoon just enough to combine. (At this point the basil should be chopped, but our leaves were so beautiful, we just had to show you).
Spoon 1 cup of the filling into the bottom of the pan, place two no-boil lasagna noodles side by side.
Follow with another cup of filling, sprinkle with 1/2 cup of Provolone and 1/4 cup of corn kernels.
Repeat with another layer of noodles, a second cup of filling, another 1/4 cup of Provolone and 1/4 cup of corn kernels.
Repeat with a final layer of noodles, spoon remaining filling and sprinkle with Provolone and remaining 1/2 cup Parmigiano-Reggiano and lightly drizzle with olive oil.
Bake until the top is golden brown and the filling is bubbling, about 25 to 30 minutes.
Cool for 10 minutes.
To serve: Cut 4-6 pieces and plate using a spatula, garnish with a basil leaf. (You don’t see basil leaves in the picture, because they were so good, we ate them all).