Mexican Street Corn Collezione Casarecce2020-03-11
In a large skillet, combine 1.5 quarts roasted corn and ½ cup chipotle puree.
Add 3 quarts cream and simmer for 15 minutes. In batches, blend until smooth.
Heat a medium rondo over medium heat. Add 2 quarters of the corn cream along with the roasted corn.
Bring the mixture to a boil.
Bring a large pot of water to a boil and cook the pasta according to the directions.
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.
Plate with additional corn puree on the plate. Mix the dry spices together and sprinkle on top of the pasta.
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