Spaghetti Corn Recipes

CHEESY SPAGHETTI CORN CASSEROLE

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!

BAKED SPAGHETTI CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
• Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.

SPAGHETTI CORN CASSEROLE

Steps:

• In a large bowl, combine spaghetti, cheese, both corns, melted margarine and onion. Pour into greased or buttered 2-quart baking dish. Bake at 375 degrees F for a half hour covered, and then a half hour uncovered.

SPAGHETTI CORN

Steps:

• Mix all ingredients together.
• Pour into 9x13 pan or casserole dish.
• Cover with foil.
• Bake 30 minutes covered.
• Remove foil and bake an additional 30 minutes.

CORN PASTA WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

SPAGHETTINI WITH CORN AND CLAMS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 3 minutes. Add the clams, wine, corn kernels and cobs, red pepper flakes and 1/2 teaspoon salt; cover, increase the heat to high and cook until the clams open, about 7 minutes. Discard the corn cobs and any unopened clams.
• Add the butter, lemon zest and pasta to the pot with the clams; toss to coat, about 1 minute. Add some of the reserved pasta cooking water to loosen the sauce if the pasta seems dry. Stir in the parsley and season with salt and pepper. Serve drizzled with olive oil.

SPAGHETTI WITH CORNED BEEF

Steps:

• Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
• Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
• Once noodles are done, drain and combine with corned beef sauce.

CREAMY CORN PASTA WITH BASIL

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.

PARMESAN PASTA AND CORN

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.

CORN, TOMATO, AND BASIL PASTA

Steps:

• Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
• In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
• In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

CORN PASTA SALAD

Steps:

• In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

FRESH CORN CARBONARA

Steps:

• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
• Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
• Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
• Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.

SOUTHWESTERN CORN SKILLET

Steps:

• Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.