Poblano Corn Pasta

A Pasta Dish to remember

I don’t know about you but I have been craving pasta and this Poblano & Corn pasta gives me everything I want and NEED right now.  It is rich, creamy, a little spicy and just plain YUMMY!  

Grill It Up...

One of the things I love most about this recipe is the grilled poblanos and grilled corn.  Now I understand it is not grilling season but no worries you can either roast them or use an indoor grill pan and get just about the same effect.

That is what makes this pasta a great option year round… you can grill everything outside or inside.  You can also throw in some grilled chicken or shrimp to make it even better.

SO Rich & Creamy

Just as any pasta dish should be this one is super rich and creamy.  It just spicy enough, with little bits of sweet from the corn and then hints of salty from the cojita cheese.  

Speaking of cheese (one of my favorite subjects) if you don’t have cojita you can use feta or parmesan.  Any of them would work great.  

Serve it Up!

When I made this dish the 1st time I did not add any protein, it was just noodles, peppers and corn.  The 2nd time I made it I throw in some grilled chicken and it was so good.  And the last time (I am a big fan if you can’t tell) I  threw in some shrimp and loved it even more.  

Whether you prefer the original way or with some protein I am know you will love it!!

Poblano Corn Pasta



Prep time


Cooking time



A rich & creamy pasta dish that has a little spice, a little sweet and A LOT of YUM!


  • 4 Poblano Peppers

  • 4 ears of sweet corn

  • 1 tablspoon olive oil, divided

  • 2 teaspoons salt, divided

  • 2 teaspoons pepper, divided

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1 teaspoon chili powder (optional, but recommended)

  • 1 cup chicken stock 

  • 1 cup heavy cream

  • 2 cups cojita cheese (or feta or parmesan or manchego), divided

  • 1 lb fettucine (or preferred pasta) cooked


  • Preheat grill pan (or outside grill ) to medium high heat

  • Brush pepper & corn with 1 tablespoon olive oil, making sure each are covered evenly

  • Sprinkle half of the salt & pepper over the corn

  • In the grill pan, or on the grill grates, place peppers and cook for 3-4 minutes per side, or until skin is charred

  • Once charred remove and place in a bowl, or plastic bag, and cover with plastic wrap and let sit for 10 minutes 

  • Add corn to the pan, or grates and cook until kernels begin to char and are beginning to soften, about 4-5 minutes per side

  • Once corn is done remove from grilled to a pan to cool for 10-15 minutes

  • Once peppers have sat gently brush off skin (I use latex gloves for this) and discard

  • Slice papers, discarding the stem and seeds, and slice into long strips, set aside

  • Once you can handle to corn carefully cut the kernels off the cob (you can use frozen corn kernels and just cook them in a skillet until charred if so desired)

  • In a large skillet heat remaining 1 tablespoon of olive oil over medium heat

  • Add in chopped onion and cook until just softened 

  • Add in garlic, remaining salt & pepper and the chili powder, stirring for a few minutes until garlic is fragrant 

  • Stir in chicken stock, making sure to scrape off any cooked bits on the bottom of the pan, bringing to a boil and letting cook for 5 minutes 

  • Add in heavy cream and bring to a boil, reduce heat and let simmer for 4-5 minutes until sauce has reduced and thickened up just a bit

  • Add in 1 -1 1/2 cups of cheese string until well incorporated

  • Add in poblano peppers, corn and cooked pasta and toss until well combined and pasta is evenly coated 

  • Cook for an additional 5-10 minutes to heat everything through and let the flavors come together 

  • To serve place into bowls and top with additional cheese as desired

  • ENJOY!


  • You can add in cooked chicken or shrimp right at the end for some extra protein or serve on the side

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