Poblano Sausage with Creamed Corn over Pasta

Sometimes you just need a little creamed corn. It’s as simple as that. But when you make creamed corn look this sexy, suddenly that boring can a la Green Giant doesn’t look half as appealing.

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

INGREDIENTS

- fire-roasted poblanos - sweet corn - dried pasta  - pine nuts - olive oil - grape tomatoes - shallots - freshly grated nutmeg - arugula

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 kernels from the cobs. Meanwhile, boil pasta according to directions.

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.

Cook corn kernels, tomatoes and shallots until just browning, 5 to 7 minutes, stirring as needed. Add the light cream and pasta water. Bring to a gentle boil and cook for 5 minutes.

Toss the drained pasta into the sauce and add the arugula. Slice the sausage thin and add it.

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