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!!
Ingredients
- 4 Poblano Peppers
- 4 Ears Sweet Corn
- 1 Tbsp Oilive OIl, divided
- 2 tsp Salt, divided
- 2 tsp Pepper, divided
- 1 small Onion, chopped
- 2 Garlic Cloves, minced
- 1 tsp Chili Powder (optional, but recommended)
- 1 Cup Chicken Stock
- 1 Cup Heavy Cream (or half & half)
- 2 Cups Cojita Cheese, divided (feta or parmesan also work)
- 1 Lb Fettuccine, cooked (or preferred pasta)
Instructions
- Preheat grill pan (or outisde grill) to medium high heat
- Brush peppers and corn with olive oil, making sure each are covered evenly
- Sprinkle half of the salt & pepper over the corn
- In the grill pan. or outside grill, place peppers and cook for 3-4 minutes per side, or until skin is charred
- Once charred remove and place in a bowl and cover with plastic wrap and let sit for 10 minutes, or seal in a plastic bag and wait for 10 minutes
- Once peppers have rested, gently brush off skin and discard, I use latex gloves for this
- Slice peppers, discarding teh stems and seeds, into long strips, set aside
- Add corn to the same pan, or outside grill, and cook until kernels begin to char and begin to soften, about 4-5 minutes per side
- Once corn is done remove from grill and cool for 10-15 minutes, once cooled cut kernals off the cob (you can use frozen corn kernals and just char them in the skillet if you would like)
- In a large skillet heat remaining 1 Tablespoon of Oilive Oil over medium heat
- Add in chopped onion and cook until softened, about 4-5 minutes
- Stir in garlic, salt, pepper and chili powder (if using) and cook for an additional minute
- Stir in chicken stock, making sure to scrape off ant bits from the bottom of the pan, bring to a boil and cook for 5 minutes
- Add in half & half and bring back to a boil, reduce heat and summer for 4-5 minuites until sauce has reduced a bit & thickened some
- Add in 1 cup of cheese until well incorporated
- Add in poblano peppers, corn and cooked pasta and toss until well combined, and pasta is evenly coated, about 5-10 minutes
- Serve with remaining cheese
- ENJOY!
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