Mexican Street Corn Pasta

• servings: 2 servings
• active time: 25 minutes
• total time: 30 minutes

Ingredients

2 Scallions

1 Bell Pepper

1 Jalapeño

13 ⅖ ounce Corn Kernels

6 ounce Penne Pasta

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

1 teaspoon Hot Smoked Paprika

4 ounce Cream Sauce Base

2 tablespoon Cream Cheese

½ cup Pepper Jack Cheese

2 teaspoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

Directions

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Core, deseed, and finely dice bell pepper. Drain corn and pat dry with paper towels. Mince half the jalapeño (whole jalapeño for 4 servings), removing ribs and seeds for less heat. Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.

• Add a drizzle of oil, corn, jalapeño, scallion whites, garlic powder, and half the oregano (all for 4 servings) to pan with bell pepper. Cook, stirring occasionally, until fragrant, 2-3 minutes. • Remove from heat. Stir in half the paprika (all for 4). • Transfer 1⁄4 of the veggie mixture to a plate; reserve for serving.

• Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and 1⁄4 cup reserved pasta cooking water. Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4 servings, if pan is too small, carefully transfer everything to empty pot used for pasta.) • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.

• Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with scallion greens and serve.

Nutrition

• Calories: 820 kcal
• Total Fat: 38 g
• Saturated Fat: 20 g
• Cholesterol: 95 mg
• Sodium: 560 mg
• Total Carbohydrate: 98 g
• Dietary Fiber: 7 g
• Total Sugars: 16 g
• Protein: 22 g