This easy weeknight dinner combines all that is good about corn salsa with a nice gluten-free pasta for a no-fuss meal that is high in taste and low in drama.
Corn Salsa Pasta
2 ears corn, de-cobbed
1 orange bell pepper, chopped
1/2 onion, thinly sliced
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 pickled jalapeño, diced
3 Tbsp. salsa
3 Tbsp. crema
1/2 package (2 servings) corn pasta
Salt & pepper to taste
1 Tbsp. olive oil
Put a large pot of water on to boil. While your water is boiling, de-cob your corn kernels, chop your bell pepper, slice your onions, dice the jalapeño and gather the rest of your ingredients.
In a large pan over medium heat, bring the olive oil up to temperature. Add the onions and sautee until translucent. Add the corn and pepper and sautee, raising the temperature a bit if needed, until starting to brown around the edges. The goal is for the corn and peppers to get some nice browning (especially the corn), but to not burn the onions. This is a fine line to walk. When the pepper is soft and everything is browned to your liking, it is time to add the pasta. If the pasta is done, add it now. If not, knock the heat down to low to wait for the pasta.
When draining the pasta, reserve 1/2 a cup or so of the starchy water to help make a sauce.
Add the drained pasta to the pan, along with the jalapeño and salsa. Cook over medium heat, stirring to combine. When all is combined, add the crema and enough pasta water to create a sauce. Toss and serve.
Serves 2 for dinner + 1 for lunch.