Mexican Street Corn Pasta

Name: Mexican Street Corn Pasta with Bell Pepper, Jalapeño & Pepper Jack
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 unit Scallions; 1 Bell Pepper; 1 unit Jalapeño; 13.4 oz Corn; 6 oz Penne; 1 tsp Garlic Powder; 1 tsp Oregano; 1 tsp Paprika; 4 oz Cream Sauce Base; 2 tbsp Cream Cheese; 1/2 cup Pepper Jack Cheese; 2 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Bell Pepper, Jalapeño & Pepper Jack

By Recipe0 System

In Mexico, you can stroll down a sunny street and spot colorful elote, or corn on the cob, charring on a grill cart, the smell of fragrant spices, cheeses, and herbs wafting through the breeze. Now, thanks to a few hearty additions, you can turn this street snack into a filling dinner! Bell pepper, jalapeño, and paprika infuse this pasta with not-too-spicy chili flavor, while sweet corn and penne balance the heat. Then pasta is swirled with cream sauce, cream cheese, and pepper jack for a dreamy take on a traditional fave—right from the comfort of your own casa!

Italian

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Bell Pepper
1 unit Jalapeño
13.4 oz Corn
6 oz Penne
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Paprika
4 oz Cream Sauce Base
2 tbsp Cream Cheese
1/2 cup Pepper Jack Cheese
2 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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

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