Penne with Poblano Chiles, Corn, and Cilantro Cream Recipe | Vegetarian Times Skip to main content

Penne with Poblano Chiles, Corn, and Cilantro Cream

Can’t find poblano chiles? Use green bell peppers instead, and spice up the sauce with minced jalapeño chiles or 1/4 cup prepared green salsa.



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1 cup (packed) fresh cilantro leaves
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1 ½cups thawed frozen corn, divided
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⅓ cup whipping cream
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1 clove garlic, peeled
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1 ½ tsp. ground cumin, divided
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8 oz. penne
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1 Tbs. olive oil
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2 poblano chiles, halved, seeded, and cut crosswise into ½-inch strips
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1 medium onion, sliced (1 ½ cups)
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¼ cup crumbled queso fresco


1 | Purée cilantro, 1/2 cup corn, cream, garlic, and 1/2 tsp. cumin in mini food processor. Set aside.
2 | Cook penne in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
3 | Heat oil in large skillet over high heat. Add chiles and onion, and cook 10 minutes, or until onion browns. Stir in remaining 1 cup corn and remaining 1 tsp. cumin.
4 | Add penne and cilantro cream to poblano-onion mixture in skillet, and toss to coat. Add enough reserved cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper, if desired, and sprinkle with queso fresco.

Nutrition Information: 

11 g
Total Fat: 
14 g
Saturated Fat: 
6 g
59 g
32 mg
161 mg
4 g
6 g
Serves 4

Comments on this Recipe

I made this dish tonight and it was delicious. Next time I might add a can of black beans to the mixture . . . it seems like they would work well with the corn and poblanos. The poblanos I used were not very spicy, but that is kind of a crap shoot. They can be hot or mild, I've had them both ways. This is a fairly quick, simple dish to prepare, too. Definitely making it again.