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Gluten Free Street Corn Pasta Bake

  • 10 min
    Prep Time
  • 45 min
    Total Time
  • 5 people
    Serves
  • 398 per 1 serving
    Calories

Ingredients

  • 8 ounces uncooked gluten free rotini (spiral) pasta (about 2 1/2 cups)
  • 16 ounces frozen whole kernel corn, thawed (about 3 1/2 cups)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup crumbled cotija cheese
  • 1 can (10 1/2 ounces) Pacific Foods® Condensed Cream of Celery Soup
  • 1/4 cup sour cream
  • 4 green onion, sliced (about 1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice

Instructions

  • Step 1

    Cook and drain the rotini according to the package directions, reserving about 1/2 cup cooking water.  While the rotini is cooking, heat the oven to 400°F.

  • Step 2

    Toast the corn, chili powder and cumin in a 12-inch cast-iron skillet over medium-high heat for 5 minutes or until the corn is slightly charred.  Stir in the cooked rotini, cheese, soup, sour cream, green onions, cilantro and lime juice.  Stir in the pasta cooking water, a little at a time, until desired consistency. 

  • Step 3

    Bake for 15 minutes or until hot.  Sprinkle with additional chopped cilantro or sliced green onion before serving, if desired.

Tips

  • For a heartier dish, stir in 2 cups shredded cooked chicken before baking.
Calories 398
Total Fat 12 g
Sat. Fat 6.7 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 668 mg
Total Carb 59 g
Dietary Fiber 3 g
Sugar 4 g
Protein 14 g
Vitamin D 1 %DV
Calcium 19 %DV
Iron 12 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.