Poblano Sausage with Creamed Corn over Pasta

This recipe for poblano sausages grilled and served over a market-fresh creamed corn and pasta makes a summer guilty indulgence look pretty darned good.


- Roasted poblanos and corn sausage - Sweet corn - Dried pasta - Pine nuts - Olive oil - Grape tomatoes - Shallot - Light cream - Salt and Pepper - Nutmeg - Torn arugula - Parmesan cheese


Grill the sausage until cooked through. Wrap in aluminum foil and keep warm while you prepare the creamed corn.

 Remove the husks and silks from the corn and cut the kernals from the cobs.

Cover and cook on high heat for 3 ½ to 4 hours. Preheat oven to broil, and carefully remove the chicken wings from the slow cooker.

In a large pot of salted water, boil pasta according to directions. Reserve ½ cup pasta water. Drain and rinse.

Meanwhile, prepare the corn. In a large skillet over medium heat, toast the pine nuts for 2 to 4 minutes, until toasted. Remove from pan and set aside.

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