Creamy Mexican Corn Campanelle
with jalapeño corn muffins
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 1 Lime
- 5 oz. Corn Kernels
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2 oz. Grated Cotija Cheese
- 2 Green Onion
- 2 Jalapeño Pepper
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6 oz. Campanelle Pasta
- 2 tsp. Fajita Seasoning
- ½ oz. Cilantro
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3 oz. Sour Cream
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5 oz. Corn Muffin Mix
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)
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Calories928
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Carbohydrates140g
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Fat32g
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Protein23g
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Sodium1547mg
Recipe Steps
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1 prep
seed and mince jalapeno slice and separate green onions pick and chop cilantro juice lime
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2 corn muffin
combine muffin mix, ½ of the minced jalapeno and ⅓ cup water mix until smooth place in muffin tin that has been sprayed with pan spray, should make 4 muffins 400 degrees 14-16 minutes until lightly browned
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3 cooking pasta
while the muffins bake, bring 8 c water boil, 2t salt cook pasta, strain and reserve ¾ c pasta water
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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 seasoning add cooked pasta, ⅓ c pasta water, ½ of the cheese, stir to melt in cheese, remove from heat add 2 t lime juice, cilantro and sour cream, stir until sour cream is distributed evenly plate and top with green onion tops and remaining cheese
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