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- 8 oz. penne pasta - 2 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 jalapeño, minced (optional) - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups vegetable broth - 1 cup Cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Salt and pepper to taste - Lime wedges for serving This dish is full of flavors. You need good ingredients for a great meal. Start with penne pasta. It holds sauce well and cooks quickly. Next, corn brings sweetness. You can use fresh corn or frozen. Both taste great! Add a diced red bell pepper for a nice crunch. If you like heat, toss in a minced jalapeño. It gives a nice kick but is optional. For flavor, garlic is key. Use three cloves, minced. Smoked paprika adds depth. It gives a nice smoky taste. Chili powder adds warmth. You can adjust these spices to fit your taste. Next, you need broth. Four cups of vegetable broth keeps it light and fresh. This helps the pasta cook and infuses flavor. Now, let’s talk toppings. Crumbled Cotija cheese adds a salty flavor. Fresh cilantro makes it bright. Don’t forget lime juice! It adds a zesty finish. Salt and pepper will enhance all these flavors. Serve lime wedges on the side for extra zing. This mix of fresh and bold ingredients makes Street Corn One-Pot Pasta a delight. It’s quick, easy, and packed with taste! First, we need to sauté the vegetables. Heat one tablespoon of olive oil in a large pot over medium heat. Add two cups of corn kernels, one diced red bell pepper, and one minced jalapeño if you like spice. Cook them for about five minutes. You want the veggies to soften and mix well. Next, add three cloves of minced garlic, one teaspoon of smoked paprika, and one teaspoon of chili powder to the pot. Stir these for one minute until you can smell the spices. This step builds a great flavor base for your pasta. Now, it’s time to add the pasta. Stir in eight ounces of penne pasta, then pour in four cups of vegetable broth. Mix it well and bring the mixture to a boil. Once it starts to boil, reduce the heat to low. Cover the pot, and let it simmer for 12 to 15 minutes. Stir the pasta every few minutes. This helps it cook evenly and prevents sticking. Keep an eye on the pasta to make sure it cooks to al dente. You want it firm but not hard. After the pasta is cooked, take the pot off the heat. Now it’s time for the best part! Stir in one cup of crumbled Cotija cheese, a quarter cup of chopped fresh cilantro, and the juice of one lime. Season with salt and pepper to taste. Let it sit for a minute. This helps the cheese melt and the flavors blend together. For presentation, serve the pasta in bowls. Garnish with extra Cotija cheese, more chopped cilantro, and lime wedges. This adds a fresh and bright touch to your dish. Enjoy your Street Corn One-Pot Pasta! To prevent pasta from sticking, stir it well during cooking. Add a splash of olive oil while it simmers. This keeps it loose and helps it cook evenly. You can also stir the pasta every few minutes. This keeps the pasta from clumping together. Adjusting seasoning is key for great flavor. Start with salt and pepper when you add the broth. Taste as you go. If it needs more spice, add more chili powder or smoked paprika. A squeeze of lime juice can brighten up the dish too. Cotija cheese adds a salty kick. If you can’t find it, try feta cheese. Parmesan can also work but has a different taste. These substitutes can still give you a creamy texture. For broth, vegetable broth is great for a plant-based dish. You can also use chicken broth for added flavor. Both options give the pasta a rich base. Choose what fits your meal best. Pair Street Corn One-Pot Pasta with a fresh salad or grilled vegetables. These sides add crunch and balance to the meal. You can also serve it with tortilla chips for a fun twist. Store leftovers in an airtight container. It will keep in the fridge for up to three days. If you want to save it longer, freeze it for up to three months. Just reheat on the stove or in the microwave. Enjoy your tasty meal later! {{image_2}} To make your Street Corn One-Pot Pasta spicier, add more jalapeño or hot sauce. I love using fresh jalapeños for their bright flavor. If you want more heat, try a dash of cayenne pepper or crushed red pepper flakes. These spices can really elevate your dish and give it that kick you crave. If you want a vegetarian or vegan version, replace Cotija cheese with vegan cheese or nutritional yeast. Use vegetable broth instead of chicken broth to keep it plant-based. You can also add more veggies, like zucchini or black beans, for extra nutrition and flavor. These simple swaps keep the dish tasty and filling. Don’t feel stuck with penne! You can use different pasta shapes like fusilli or farfalle. Whole grain options add more fiber and nutrients. If you need a gluten-free choice, try gluten-free penne or brown rice pasta. Each option brings a unique texture while keeping the dish delicious. You can store Street Corn One-Pot Pasta in the fridge for about 3 to 5 days. To keep it fresh, place it in an airtight container. This helps lock in moisture and flavor. Make sure to let the pasta cool down before sealing it. This prevents condensation, which can make it soggy. If you want to save some pasta for later, freezing works great. First, allow the pasta to cool completely. Then, portion it into freezer bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Add a splash of broth or water to keep it moist. The key ingredients in this dish have different shelf lives. Fresh corn can last about 3 to 5 days in the fridge. Red bell peppers last about a week. Always check for any soft spots or discoloration. Cotija cheese should be used within a week of opening. Signs of spoilage include a strong odor or mold. Fresh cilantro stays good for about a week too, but it wilts quickly. Use your senses to ensure everything is fresh before cooking. Yes, you can make this dish ahead. I suggest cooking the pasta and veggies but leaving out the cheese and lime juice. Store the pasta in the fridge for up to two days. When you are ready to eat, heat it up, then mix in the cheese and lime. This keeps the flavors fresh and tasty. You can use canned corn, but fresh corn has a better taste. Fresh corn gives a sweet and crunchy texture. Canned corn is softer and may lack some flavor. If you use canned corn, rinse it well to remove extra salt. This pasta pairs well with a fresh salad or grilled vegetables. A simple green salad with lime dressing is great. You can also serve it with tortilla chips or guacamole for a fun twist. These sides add freshness and balance to the meal. To boost nutrition, add more veggies like spinach or zucchini. You can also mix in cooked chicken or beans for extra protein. For a fiber boost, try whole grain pasta. These small changes will make your meal healthier without losing flavor. This blog post covered key aspects of making Street Corn One-Pot Pasta. You learned about the main ingredients, cooking steps, and tips for the best taste. Remember to explore variations and storage options to keep your meals fresh. Final thoughts: this dish is adaptable and fun to make. With its rich flavors and easy steps, it will impress anyone. Enjoy your cooking adventure and feel free to get creative with your ingredients!

Street Corn One-Pot Pasta

Elevate your dinner game with this delicious Street Corn One-Pot Pasta recipe! This quick and easy dish combines creamy Cotija cheese, sweet corn, and vibrant veggies all in one pot, making cleanup a breeze. Perfect for busy nights, it's ready in just 30 minutes. Don’t miss out on the chance to enjoy a tasty meal packed with flavor and color! Click through to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

8 oz. penne pasta

1 tablespoon olive oil

2 cups corn kernels (fresh or frozen)

1 red bell pepper, diced

1 jalapeño, minced (optional for spice)

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

4 cups vegetable broth

1 cup Cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Juice of 1 lime

Lime wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the corn kernels, diced red bell pepper, and jalapeño (if using). Sauté for about 5 minutes until the veggies are softened.

    Add the minced garlic, smoked paprika, and chili powder to the pot. Sauté for an additional minute until fragrant.

      Stir in the penne pasta, followed by the vegetable broth. Bring the mixture to a boil.

        Once boiling, reduce the heat to low, cover, and let it simmer for about 12-15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

          Once cooked, remove the pot from heat and stir in the Cotija cheese, fresh cilantro, lime juice, and season with salt and pepper to taste.

            Let it sit for a minute to allow the cheese to melt and the flavors to combine.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the pasta in bowls, garnished with extra Cotija cheese, chopped cilantro, and lime wedges for a fresh pop of color. Enjoy!