Corn & Poblano spaghetti

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut corn from cob and save in bowl

Step 2

Grate off “milk” from cob and save separately

Step 3

In blender add heavy whipping cream, 3 seeded poblanos, sour cream, garlic, and corn milk and blend until smooth

Step 4

Char heavily 3 poblano’s and put in ziploc bag for 10 minutes to steam then remove waxy charred skin

Step 5

Cut charred poblanos into thin strips

Step 6

In skillet melt butter

Step 7

Add corn and poblano strips and sauté for 5ish minutes

Step 8

Add blender mixture and cotija cheese, jalapeno powder, salt and pepper and simmer lightly until desired thickness

Step 9

Taste for salt

Step 10

Add in cooked noodles and stir to coat

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