Mexican Street Corn Pasta

🥘 Ingredients

• bell pepper (diced)
  2 unit
• butter
  2 tbsp
• cooking oil
  2 tsp
• corn kernels
  26.8 oz
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• dried oregano
  1 tsp
• garlic powder
  2 tsp
• hot smoked paprika
  1 tsp
• jalapeño (minced)
  1 unit
• paper towels
• penne pasta
  12 oz
• pepper
• pepper jack cheese
  1 c
• salt
• scallions (thinly sliced)
  4 unit

🍳 Cookware

• medium pot
• strainer
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Core, deseed, and finely dice bell pepper . Drain corn kernels 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.

   bell pepper: 2 unit (diced), corn kernels: 26.8 oz, paper towels, jalapeño: 1 unit (minced), scallions: 4 unit (thinly sliced)
2. 

   2

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain with a strainer .

   penne pasta: 12 oz
3. 

   3

   While pasta cooks, heat a drizzle of cooking 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, ⏱️ 6 minutes . TIP: If bell pepper starts to char, add a few splashes of water.

   cooking oil: 2 tsp, salt, pepper
4. 

   4

   Add a drizzle of oil, corn, jalapeño, scallion whites, garlic powder , and half the dried oregano (all for 4 servings) to pan with bell pepper. Cook, stirring occasionally, until fragrant, ⏱️ 3 minutes . Remove from heat. Stir in half the hot smoked paprika (all for 4). Transfer ¼ of the veggie mixture to a plate; reserve for serving.

   garlic powder: 2 tsp, dried oregano: 1 tsp, hot smoked paprika: 1 tsp
5. 

   5

   Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base , cream cheese , half the pepper jack cheese , half the scallion greens, and ¼ 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 butter until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.

   cream sauce base: 8 oz, cream cheese: 4 tbsp, pepper jack cheese: 1 c, butter: 2 tbsp
6. 

   6

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