Pasta With Pork Corn And Cheddar Recipes

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
• Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
• Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
• In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
• Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture., Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350°F.
• Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk
• Break spaghetti into 1/4's and mix into mixture.
• Gently pat down so no spaghetti noodles are poking out.
• Sprinkle the remaining cheese over mixture.
• Pour margarine over mixture in a circular motion.
• Put foil over the top and put in oven for 1 hour.
• Take out of oven and stir.
• ENJOY!

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese.

Steps:

• In a saucepan with boiling water, cook pasta until al dente. Drain and oil lightly. Keep 1/2 cup of the cooking water.
• Meanwhile, in a skillet, soften the onion in oil. Add pork and cook, while breaking it, until browned. Add salt and pepper. Add corn, garlic and keep cooking about 2 minutes.
• Add pasta, cheese, green onion and the cooking water you set aside. Stir to coat well the pasta and to reheat. Adjust seasoning.

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
• Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.