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Creamy Mexican Corn-Pasta Toss

Creamy Mexican Corn-Pasta Toss recipe
photo by:kraft
time
prep:
25 min
total:
25 min
servings
total:
6 servings
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What You Need

4
 ears corn on the cob, husks and silk removed
3/4
lb.  spaghetti, uncooked
1
tub   (5 oz.) PHILADELPHIA Original Cooking Creme
1
 chipotle pepper in adobo sauce
1
pkg.   (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, coarsely chopped
1
large  red pepper, cut into 1/2-inch pieces
2
 green onions, sliced

Make It

BRING 12 cups water to boil. Add corn; cook 8 min. or until tender. Remove from cooking water; add pasta. Cook pasta as directed on package, omitting salt. Drain, reserving 1/3 cup cooking water.

CUT kernels off cobs; reserve half the kernels. Blend remaining kernels, cooking crème and chipotle pepper in blender until smooth.

COOK ham, red peppers and reserved corn kernels in large skillet on medium heat 5 min., stirring occasionally. Add cooking crème mixture and reserved cooking water; cook 2 min. or until heated through. Add pasta and onions; toss to coat.

Kraft Kitchens Tips

How to Remove Corn Kernels from Cob
To remove kernels from an uncooked cob, hold cob firmly at an angle. Carefully cut down the ear (away from the body) with sharp knife, several rows at a time. (Four medium ears will yield about 2 cups kernels.)
Serving Suggestion
Serve with mixed green salad with your favorite KRAFT dressing.
Special Extra
Top with chopped fresh tomatoes and basil leaves.
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RecipeDetail
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