You are currently viewing Recipe: Penne with Poblano Chiles, Corn and Cilantro Cream
The finished dish is delicious! Summer flavors at their finest.

Recipe: Penne with Poblano Chiles, Corn and Cilantro Cream

I love when a recipe drops in my lap that calls for ingredients readily available in the garden. It doesn’t happen often, but when it does it’s like grabbing the golden ring. This recipe for Penne with Poblano Chiles, Corn and Cilantro Cream highlights delicious summer flavors without spending too much time at the stove.

We used the one successful Poblano chile we’ve harvested so far (even though the recipe calls for two), and the last of the cilantro just beginning to bolt to seed. Corn we harvested earlier in the month that was a little too starchy to eat on the cob (waste not want not, right?) was perfect for this recipe.

Penne with Poblano Ciles, Corn and Cilantro Cream. Torn from the pages of the garden.

Penne with Poblano Chiles, Corn, and Cilantro Cream

Vegetarian Times, September 2015


  • 1 cup (packed) fresh cilantro leaves
  • 1 1/2cups thawed frozen corn, divided
  • 1/3 cup whipping cream
  • 1 clove garlic, peeled
  • 1 1/2 tsp. ground cumin, divided
  • 8 oz. penne
  • 1 Tbs. olive oil
  • 2 poblano chiles, halved, seeded, and cut crosswise into 1/2-inch strips
  • 1 medium onion, sliced (1 1/2 cups)
  • 1/4 cup crumbled queso fresco
This recipe is perfect for corn picked a little late. The starchiness goes pretty much unnoticed.


Put cilantro, 1/2 cup corn, cream, garlic and 1/2 tsp. cumin in a blender or food processor and blend until smooth.

Just use cilantro leaves, not stems, of older cilantro plants to prevent woodiness. That’s so not creamy.


Cook your pasta according to package directions, then drain, reserving 3/4 cups of cooking liquid.

Organic penne at the ready.

In a large skillet, heat oil and cook onion (we used home-grown red onions because we used up all the tiny white onions we grew this year), and chiles for 10 minutes, until the onion browns a bit.

Colorful home grown veggies are great in pasta.

Next, add the remaining corn and cumin…

Throw it all in a pan and stir. We used the pasta stockpot to cook the whole meal instead of separate pots for pasta and accoutrements.

Then add the pasta and cilantro cream and stir. Add cooking liquid if needed (we didn’t need to) to combine all ingredients.

Gently stir to coat pasta evenly.

Sprinkle with salt and pepper, then toss with cotija cheese. Serve and smile!

Cotija is a salty cheese, so add first before salting if you are living the low-salt life. We ended up adding salt to the finished dish.
The finished dish is delicious! Summer flavors at their finest.

What a treat to be able to use homegrown onions, chiles, corn, garlic, and cilantro for this recipe. Even if those aren’t available, these ingredients are easy to source from a local market.

There were no leftovers.

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