Mexican Street Corn Collezione Casarecce

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

In a large skillet, combine 1.5 quarts roasted corn and ½ cup chipotle puree.

Step 2

Add 3 quarts cream and simmer for 15 minutes. In batches, blend until smooth.

Step 3

Heat a medium rondo over medium heat. Add 2 quarters of the corn cream along with the roasted corn.

Step 4

Bring the mixture to a boil.

Step 5

Bring a large pot of water to a boil and cook the pasta according to the directions.

Step 6

Add the cooked pasta along with remaining roasted corn and 1½ cups of pasta water into the pan. Cook for 1-2 additional minutes or until the sauce has cooked into the pasta. Remove from heat.

Step 7

Plate with additional corn puree on the plate. Mix the dry spices together and sprinkle on top of the pasta.

Step 8

Garnish with cheese and cilantro.


  • 48 oz. Barilla® Collezione Casarecce
  • 1.5 qt. roasted corn kernels
  • 2 qt. heavy cream
  • 3 cups roasted corn
  • 3 cups crumbled queso fresco
  • 1 bunch cilantro sprigs
  • 4 oz. smoked paprika
  • 4 oz. chili powder
Chef Recommended Cuts
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Nutritional Info

This information is per serving.