Here's your creamy, comfy bowl of pasta, with a twist: instead of classic Italian flavors for soothing and solace, Mexican ingredients and spices form a simple yet elegant meal. Sweet corn, crunch tortilla strips, and zesty poblano combine for forkful after forkful of deliciousness, all with a cheesy, melty sauce so divine, you'll melt in its presence. Pasta has never felt so perfecto.
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem poblano pepper, seed, halve lengthwise, and slice into ½”-wide strips.
Remove husk from corn, rinse, and carefully remove kernels from cob.
Trim and thinly slice green onions on an angle.
Start the Sauce
Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, corn, poblano (to taste), green onions (reserving a pinch for garnish), ¼ tsp. salt, and a pinch of pepper to hot pan.
Cook until brown and tender, 4-6 minutes.
Stir in taco seasoning.
Finish the Sauce
Add cream, pasta water, cheese, pasta, tomatoes, and sour cream. Stir constantly until cheese melts, 1-2 minutes.
Remove from burner.
Season with ¼ tsp. salt.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crispy jalapéno (to taste) and remaining green onions. Bon appétit!