Fresh Corn Pasta

Howdy Doo Y’all.  Maybe I’m writing like a cowgirl because I’m wearing my favorite boots. :-)  Today, I’m sharing one of my original recipes.  My husband loooooves this dish.  It was a challenge for me because I just add stuff until it tastes right.  So this week, was a good exercise in ‘recipe development.’  Wow!  sounds pretty fancy.

Fresh Corn Pasta


2 tablespoons of olive oil
1 small red pepper diced
1/4 cup onion chopped
1/2 teaspoon garlic minced
5 ears of corn cut off of the cob
1/2 teaspoon fresh black ground pepper
1/2 teaspoon sea salt or to taste
1/4 teaspoon italian seasoning
1/2 teaspoon adobo all purpose seasoning
1 1/2 cup sour cream

1 cup milk
1 1/2 cup 3-cheese blend (parmesan, asiago & romano)
cooked spaghetti

In a 2.75-qt. Covered Saute Pan (you can use Paula Deen’s) Heat olive oil on medium high heat. Add and saute red pepper and onion until tender.

Add minced garlic and stir continuously being carful not to let the garlic burn. (Burnt garlic is yucky!) Then add fresh corn and continue to stir, sauteeing everything. (thawed frozen corn will work too)

Add salt and pepper to taste.  Add italian seasoning and adobo all purpose seasoning and stir well.  Add sour cream, milk and cheese and cook for 5 minutes stirring frequently.

Reduce heat to low.  While corn is simmering, prepare spaghetti noodles according to the package directions.  Serve corn sauce over pasta and enjoy.

Sorry, I don’t have a picture of the meal plated.  It was so good…well we dove right in :-)


Joii @ A Full Day

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