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Corn Pasta

A delightful fusion of sweet corn and creamy pasta, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta (penne or fusilli) Cook according to package directions.
  • 1 cup fresh corn kernels Can use canned or frozen if necessary.
  • 2 tablespoons butter
  • 1/2 cup heavy cream Substitute with half-and-half for lower fat option.
  • 1 teaspoon chili powder Adjust to taste.
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro Plus more for garnish.
  • Salt To taste.
  • 1/3 cup crumbled cotija cheese Feta works as a suitable substitute.

Method
 

Cooking the Pasta
  1. Boil water in a large pot. Add salt for flavor and cook the pasta according to the package directions until al dente, typically 8-10 minutes. Drain and set aside.
Preparing the Corn
  1. In a large skillet, melt the butter over medium heat. Add the fresh corn kernels and sauté for about 3-4 minutes until slightly tender and aromatic.
Making the Sauce
  1. Lower the heat and pour in the heavy cream, followed by the chili powder and lime juice. Stir well and let the sauce simmer for about 2-3 minutes until thickened slightly.
Combining Pasta and Sauce
  1. Add the cooked pasta to the skillet and gently toss it in the creamy sauce until evenly coated. Season with salt to taste.
Finishing Touches
  1. Remove from heat and stir in the chopped cilantro and cotija cheese. Garnish with additional cilantro before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in a skillet, adding a splash of cream or water as needed.