I always love finding a new quick and easy pasta dish that we all enjoy. And this one has moved right up to the top of my list of favorites! My best friend has been making this pasta, sans poblanos, for a couple years now. I finally got around to making it a few weeks ago, and it really “wow-ed” us all.
I used fresh corn, since it was available. But, I know that other folks have used frozen, and it’s still delicious. I roasted my ears of corn, and would probably do so with the thawed kernals as well. Then to combine that sweetness with smokey bacon and roasted poblano peppers? That is in a cream sauce? So, so good. This dish is too good not to enjoy all year long – fresh corn or not!
Bacon, Roasted Corn, and Poblano Pasta
1 pound dried pasta (I used linguine)
6 slices bacon, chopped
¼ cup minced shallots
3 ears of corn, or 3 cups frozen kernals
2 poblano peppers
½ chicken stock
1 cup cream
1 tsp chives or scallions, chopped
Char ears of corn and poblano peppers over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernals off the cobs and set aside.
Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the chives, bacon and pasta.
Serve warm.
Source: adapted from So Tasty, So Yummy
