Active Time:20 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
Cook Mode(Keep screen awake)Ingredients6ouncessmall whole-wheat pasta such as reginetti or elbows (about 2 1/2 cups)1tablespoonextra-virgin olive oil3cupsfresh corn kernels (from 4 to 5 ears)orthawed frozen corn kernels4tablespoonscrema Mexicanaorsour cream4tablespoonslight mayonnaise½teaspoongrated lime zest1tablespoonlime juice½teaspoonsalt1smallclove garlic, grated4tablespoonscrumbled cotija cheese, divided2tablespoonschopped fresh cilantro, divided¼teaspoonsmoked paprika, divided
Cook Mode(Keep screen awake)
Ingredients
6ouncessmall whole-wheat pasta such as reginetti or elbows (about 2 1/2 cups)
1tablespoonextra-virgin olive oil
3cupsfresh corn kernels (from 4 to 5 ears)orthawed frozen corn kernels
4tablespoonscrema Mexicanaorsour cream
4tablespoonslight mayonnaise
½teaspoongrated lime zest
1tablespoonlime juice
½teaspoonsalt
1smallclove garlic, grated
4tablespoonscrumbled cotija cheese, divided
2tablespoonschopped fresh cilantro, divided
¼teaspoonsmoked paprika, divided
DirectionsBring a large pot of water to a boil; cook pasta according to package directions. Drain thoroughly; spread in an even layer on a baking sheet to cool.Heat oil in a large skillet over medium-high heat. Add corn; cook, undisturbed, until blistered, about 2 minutes. Stir and spread into an even layer; cook, stirring every 2 minutes, until charred in many spots, about 4 minutes. Transfer to the baking sheet with the pasta. Let cool to room temperature, about 15 minutes.Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina BrockmanMeanwhile, combine crema (or sour cream), mayonnaise, lime zest, lime juice, salt, garlic, 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika together in a large bowl; whisk until well combined. Reserve 2 tablespoons of the crema mixture in a small bowl. Add the pasta-corn mixture to the remaining crema mixture in the large bowl; toss to combine. Transfer to a platter or bowl. Drizzle with the reserved 2 tablespoons crema mixture. Sprinkle with the remaining 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika.Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina BrockmanOriginally appeared: EatignWell.com, June 2023
Directions
Bring a large pot of water to a boil; cook pasta according to package directions. Drain thoroughly; spread in an even layer on a baking sheet to cool.Heat oil in a large skillet over medium-high heat. Add corn; cook, undisturbed, until blistered, about 2 minutes. Stir and spread into an even layer; cook, stirring every 2 minutes, until charred in many spots, about 4 minutes. Transfer to the baking sheet with the pasta. Let cool to room temperature, about 15 minutes.Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina BrockmanMeanwhile, combine crema (or sour cream), mayonnaise, lime zest, lime juice, salt, garlic, 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika together in a large bowl; whisk until well combined. Reserve 2 tablespoons of the crema mixture in a small bowl. Add the pasta-corn mixture to the remaining crema mixture in the large bowl; toss to combine. Transfer to a platter or bowl. Drizzle with the reserved 2 tablespoons crema mixture. Sprinkle with the remaining 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika.Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
Bring a large pot of water to a boil; cook pasta according to package directions. Drain thoroughly; spread in an even layer on a baking sheet to cool.
Heat oil in a large skillet over medium-high heat. Add corn; cook, undisturbed, until blistered, about 2 minutes. Stir and spread into an even layer; cook, stirring every 2 minutes, until charred in many spots, about 4 minutes. Transfer to the baking sheet with the pasta. Let cool to room temperature, about 15 minutes.
Meanwhile, combine crema (or sour cream), mayonnaise, lime zest, lime juice, salt, garlic, 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika together in a large bowl; whisk until well combined. Reserve 2 tablespoons of the crema mixture in a small bowl. Add the pasta-corn mixture to the remaining crema mixture in the large bowl; toss to combine. Transfer to a platter or bowl. Drizzle with the reserved 2 tablespoons crema mixture. Sprinkle with the remaining 2 tablespoons cotija, 1 tablespoon cilantro and 1/8 teaspoon paprika.
Originally appeared: EatignWell.com, June 2023
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Nutrition Facts(per serving)246Calories10gFat36gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
