I’m a huge fan of corn, and grilled summer corn is one of my favorite foods of all time. You can find me shucking, grilling and eating corn most summer weekends, which means I often have leftover corn come Monday.
This is one of the recipes I like to make to use leftover corn in a new way. With smoked paprika to balance the natural sweetness of the corn, and silken tofu for added creaminess and plant protein, this is a really delicious way to make a meal out of leftovers.
If you don’t have access to fresh grilled corn, thawed frozen sweet corns works! For a naturally gluten free meal, substitute gluten free pasta.
Calories: 529kcal
Servings:
Ingredients
Smokey Corn Sauce
- 1 cup corn grilled and cut off the cob or thawed from frozen
- 1 12.3 oz box silken tofu
- 1/2 tsp onion powder
- 1/2 tbsp miso paste
- 2 tsp lemon juice
Pasta
- 1 lb pasta
- 1 cup corn grilled and cut off the cob or thawed from frozen
- 1/2 bunch scallions sliced thinly
- fresh parsley or basil chopped
Instructions
Smokey Corn Sauce
- Blend all ingredients in a blender until creamy.
Pasta
- Cook pasta.
- Toss cooked pasta with creamy corn sauce, roasted corn and scallions.
- Top with extra corn, scallions and chopped herbs. Serve + enjoy!
Nutrition
Nutrition Facts
Smokey Sweet Corn Pasta
Amount Per Serving
Calories 529
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Sodium 297mg13%
Potassium 834mg24%
Carbohydrates 98g33%
Fiber 12g50%
Sugar 8g9%
Protein 26g52%
Calcium 75mg8%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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