Corn and Jalapeño Pasta

Ingredients:

• Olive oil

• 1/2 white onion, diced

• 1 clove garlic, minced

• 1/2 jalapeño, diced (seeds removed if you don’t want it too spicy)

• 1 ear of corn, removed from cob

• 1/2 cup heavy cream

• 1/2 lb pasta of your choosing (I loved this with a long spaghetti, as it really mopped up the sauce. Whatever you have will work.)

• 1 teaspoon dried cilantro

• Optional: paprika

• Salt and pepper to taste

Recipe:

1. Bring pot of water up to a boil. Heavily salt the water and add in pasta of choice once it has reached a boil.

2. Pour 1 tablespoon of olive oil to a pan over medium low heat. Add in diced onions and cook until they have softened. Season with salt and pepper.

3. Add in garlic and cook until slightly browned.

4. Add in diced jalapeño and corn and cook until corn is tender.

5. Pour heavy cream into the pan and let it bubble and thicken up a bit. Again, season with salt and pepper to taste. Add in dried cilantro and paprika if using.

6. Once sauce has reached desired thickness, add in al dente pasta noodles and combine.

7. Plate and enjoy 😊