Mexican Street Corn Pasta
with Bell Pepper, Jalapeño & Pepper Jack
In Mexico, you can stroll down a sunny street and spot colorful elote, or corn on the cob, charring on a grill cart, the smell of fragrant spices, cheeses, and herbs wafting through the breeze. Now, thanks to a few hearty additions, you can turn this street snack into a filling dinner! Bell pepper, jalapeño, and paprika infuse this pasta with not-too-spicy chili flavor, while sweet corn and penne balance the heat. Then pasta is swirled with cream sauce, cream cheese, and pepper jack for a dreamy take on a traditional fave—right from the comfort of your own casa!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Bell Pepper
1 unit
Jalapeño
13.4 ounce
Corn Kernels
6 ounce
Penne Pasta
(ContainsWheat)1 teaspoon
Garlic Powder
1 teaspoon
Dried Oregano
1 teaspoon
Hot Smoked Paprika
4 ounce
Cream Sauce Base
(ContainsMilk)2 tablespoon
Cream Cheese
(ContainsMilk)½ cup
Pepper Jack Cheese
(ContainsMilk)Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Core, deseed, and finely dice bell pepper. Drain corn 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.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.
• While pasta cooks, heat a drizzle of 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, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.
• Add a drizzle of oil, corn, jalapeño, scallion whites, garlic powder, and half the oregano (all for 4 servings) to pan with bell pepper. Cook, stirring occasionally, until fragrant, 2-3 minutes. • Remove from heat. Stir in half the paprika (all for 4). • Transfer 1⁄4 of the veggie mixture to a plate; reserve for serving.
• Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and 1⁄4 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 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.
• Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with scallion greens and serve.