Comida Kraft
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Creamy Mexican Corn-Pasta Toss

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6 servings

Got some corn on the cob? Try this 25-minute pasta toss. It's creamy, cheesy and (thanks to chipotle pepper in adobo sauce), has a spicy kick.

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What You Need

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Make It

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  • 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, cream cheese spread, chipotle pepper and milk in blender until smooth.
  • Cook ham, red peppers and reserved corn kernels in large skillet on medium heat 5 min., stirring occasionally. Add cream cheese mixture and reserved cooking water; cook 2 min. or until heated through. Add pasta and onions; toss to coat.

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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 410
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 40mg
Sodium 590mg
Carbohydrate 58g
Dietary fiber 4g
Sugars 7g
Protein 19g
Vitamin A 30 %DV
Vitamin C 40 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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