Corn Mac and Cheese
I made this Cheesy Corn Pasta this week in honor of being in Ohio this week. It’s a culmination of the holy trinity of flavors I associate with growing up here; Cheesy. Corny. Carb-y (not a flavor but it might as well be). It's a super simple one pot (plus blender!) recipe that is just some simmered roasted corn, onion, and miso that's then blended and mixed with some creamy cheese.
At a glance
Yield
4 servingsTime
1 hourIngredients
Pasta
1/2 pound rigatoni pasta or pasta of choice (rigatoni just happens to be my favorite)
Sauce
1/4 cup of olive oil
1/2 sweet onion, diced (about 1 cup)
2 corn on the cob, kernels only
3 garlic cloves
2 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 tablespoon mayo
1 tablespoon miso
1 cup of water
1/4 teaspoon sweet paprika
1/2 cup grated cheddar
1/2 cup grated parmesan
1/2 cup grated gruyere or shredded mozarella
Toppings
Chili crisp
Cilantro
Scallions, finely chopped
Preparation
Make pasta
In a pot of boiling water, cook rigatoni according to package instructions until al dente. Drain and set aside.
Make sauce and assemble
In a large pot on medium heat, add olive oil, garlic, onions, and corn and sauté until the onions have softened and are transparent, about 5 minutes or so. Add in kosher salt, sugar, mayo, miso, water, and paprika and increase heat to high to bring to a boil. Once boiling, reduce to a gentle, friendly simmer covered for about 15-20 minutes, then pour the entire pot into a blender and blend until smooth to make corn sauce. Once blended, add the corn sauce back into the pot on medium heat. Add the cooked rigatoni and the grated cheddar, parmesan, gruyere (or mozarella). Mix everything together until the cheese melts and combines with the corn sauce until smooth. Remove from heat and assemble into bowls. Serve as is or with a drizzle of chili crisp, cilantro, and scallions.
Comments
More in Noodles
-
![]()
Coconut Braised Chicken Noodle Soup
A flavorful chicken noodle soup packed with hearty flavor from seared chicken and vegetables simmering in a coconut and chicken broth perfect for a night in.
-
![]()
Rice Cakes with Miso Caramelized Onions
A rich, chewy rice cake dish made with a creamy miso carmelized onion sauce topped with chives, almond, and lemon zest.
-
![]()
Sweet Potato Mochi Balls with Gochujang Butter Sauce
I'm not a regular sweet potato, I'm a cool sweet potato. Sweet potato mochi balls actually. And I'm tossed in a gochujang parmesan butter sauce!
-
![]()
Butternut Squash and Pork Lasagna
Traditional lasagna gets a fall makeover with a tomato butternut squash and pork sauce layered with ricotta mozarella and scallion.
Pasta
1/2 pound rigatoni pasta or pasta of choice (rigatoni just happens to be my favorite)
Sauce
1/4 cup of olive oil
1/2 sweet onion, diced (about 1 cup)
2 corn on the cob, kernels only
3 garlic cloves
2 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 tablespoon mayo
1 tablespoon miso
1 cup of water
1/4 teaspoon sweet paprika
1/2 cup grated cheddar
1/2 cup grated parmesan
1/2 cup grated gruyere or shredded mozarella
Toppings
Chili crisp
Cilantro
Scallions, finely chopped
Twitter Mastodon
Leave a comment