Corn Spaghetti With Fresh Grilled Corn And Smoked Mozzarella Recipes

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA

Steps:

• Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
• If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
• Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

SPAGHETTI WITH CORNED BEEF

Steps:

• Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
• Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
• Once noodles are done, drain and combine with corned beef sauce.

CORN SPAGHETTI WITH FRESH GRILLED CORN AND SMOKED MOZZARELLA

Steps:

• 1. Heat grill to medium-high heat. Coat corn and chiles with cooking spray. Grill corn and chiles 10 to 15 min, or until tender and slightly charred. Transfer chiles to med bowl, and cover with plastic wrap until cool enough to handle. Cut corn kernels from cob and transfer to large bowl. Peel, seed, and coarsely chop chiles; add to corn. 2. Cook spag in large pot of boiling salted water until al dente. Drain; transfer to bowl w. corn and chiles. 3. Meanwhile, heat oil in small saucepan over med heat. Add garlic and cumin, and saute 30 sec, or until fragrant. Add milk, and simmer 5 min, or until milk reduces by half. 4. Pour hot milk mixture over spag mixture in large bowl. Add cilantro and chz, and toss until chz begins to melt. sprinkle with hot sauce, and serve.