Get ready to embark on a culinary adventure that marries the best of Italian and Mexican cuisines in one extraordinary dish! This Corn and Roasted Poblano Pasta is not just a recipe – it's a flavor explosion that will transform your ordinary dinner into an unforgettable dining experience. With its perfect balance of creamy sauce, charred poblano peppers, and sweet corn, this dish promises to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian-Mexican
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 roasted poblano peppers
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic
- 1/2 cup cream or plant-based alternative
- 1/4 cup grated cheese (optional)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Roast poblano peppers over an open flame or under the broiler, turning frequently until the skin is completely charred and blistered. Place roasted peppers in a sealed plastic bag or covered bowl for 10 minutes to steam, which helps remove the skin.
- Once cooled, carefully peel the charred skin off the poblano peppers, remove seeds, and slice into thin strips. Set aside.
- Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining.
- In a large skillet, heat a small amount of olive oil over medium heat. Mince garlic and sauté until fragrant, approximately 1-2 minutes.
- Add corn kernels to the skillet and cook for 3-4 minutes until slightly caramelized and heated through.
- Pour cream into the skillet, add roasted poblano strips, and stir to combine. Season with salt and pepper to taste.
- Add drained pasta to the skillet, tossing to coat evenly. If sauce seems too thick, add reserved pasta water to achieve desired consistency.
- If using, sprinkle grated cheese over the pasta and stir until melted and incorporated.
- Serve hot, garnished with fresh basil leaves. Optionally, add extra black pepper or red pepper flakes for additional heat.
Tips
- Roasting Poblano Peppers: The key to this recipe is perfectly roasted poblanos. For the best results, use an open flame or broiler, and don't rush the charring process. The more blistered the skin, the easier it will be to peel and the more intense the flavor.
- Pasta Water Magic: Always reserve some pasta cooking water. This starchy liquid is a secret weapon for creating the perfect sauce consistency and helping the sauce cling to the pasta.
- Customize Your Heat: Want to kick things up a notch? Add red pepper flakes or a dash of hot sauce to bring extra heat to the dish.
- Cheese Options: While the recipe suggests grated cheese, feel free to experiment with different varieties like cotija, parmesan, or a Mexican blend for added depth of flavor.
- Make It Your Own: This recipe is incredibly versatile. Try substituting the cream with a plant-based alternative, or add protein like grilled chicken or shrimp for a more substantial meal.
- Fresh is Best: If possible, use fresh corn kernels when in season for the most vibrant flavor and texture.Pro Tip: Let the poblano peppers steam in a sealed bag for at least 10 minutes after roasting – this makes removing the skin a breeze and enhances their smoky flavor!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
