All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Combine creamy sweet corn and BBQ-slathered pulled pork and you have a sweetness festival that'll make the sugarcanes and honey bees jealous from here to Candyland. And it comes together in less than 15 minutes? Sweeetttt.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 16 oz. pulled pork, follow same instructions.
If using ground turkey, skip microwaving step and heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Season turkey with ¼ tsp. salt and a pinch of pepper. Cook turkey, breaking up with a spoon, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Add BBQ sauce to pan with turkey.
If using ground beef, skip microwaving step and heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Season beef with ¼ tsp. salt and a pinch of pepper. Cook beef, breaking up with a spoon, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add BBQ sauce to pan with beef.
Prepare the Ingredients
Stem poblano pepper, seed, quarter lengthwise, and slice into ½” wide strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Heat the Pork
Place pork in a microwave-safe bowl and top with BBQ sauce. Microwave until hot, 3-4 minutes, stirring once halfway through. Set aside.
Make the Creamed Corn Penne
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn and poblano to hot pan and stir occasionally until tender, 2-3 minutes.
Add cream cheese, pasta, seasoning blend, sour cream, and 1 Tbsp. water. Stir until cream cheese is melted and mixture has combined, 1-2 minutes.
If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner and stir in cheddar-jack cheese (reserve a pinch for garnish) until melted, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping creamed corn penne with pork mixture and remaining cheddar-jack cheese. Bon appétit!
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