Meal Kit
Creamy Mexican Corn Campanelle
with jalapeño corn muffins
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Patrick Le Beau
In Your Box (serves 2)
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6 oz. Campanelle Pasta
- 5 oz. Corn Kernels
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5 oz. Corn Muffin Mix
- 2 Jalapeno Pepper
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3 oz. Sour Cream
- 1 Lime
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2 oz. Grated Cotija Cheese
- 2 Green Onion
- ½ oz. Cilantro
- 2 tsp. Fajita Seasoning
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.
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Nutrition (per serving) A3K24aO6
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Calories920
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Carbohydrates139g
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Net Carbs134g
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Fat33g
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Protein22g
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Sodium1540mg
Recipe Steps
Cooking Guidelines
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
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1 prep
seed and mince jalapeno
slice and separate green onionspick and chop cilantrojuice lime -
2 corn muffin
combine muffin mix, 1/2 of the minced jalapeno and 1/3 cup water
mix until smoothplace in muffin tin that has been sprayed with pan spray, should make 4 muffins400 degrees 14-16 minutes until lightly browned -
3 cooking pasta
while the muffins bake, bring 8 c water boil, 2t salt
cook pasta, strain and reserve 3/4 c pasta water -
4 making the sauce
while pasta and muffins cook, large non stick, medium high heat 2 t oil
add corn, green onion bottoms, jalapeno to pan, season pinch of salt, cook for 3 minutes, stir cook another 2 minutes, add fajita seasoningadd cooked pasta, 1/3 c pasta water, 1/2 of the cheese, stir to melt in cheese, remove from heatadd 2 t lime juice, cilantro and sour cream, stir until sour cream is distributed evenlyplate and top with green onion tops and remaining cheese
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