My mission for the rest of the summer (should I choose to accept it), is to eat CORN.
All the corn.
So much corn.
Can’t. Get. Enough. Corn.
So who’s with me?
I seriously bought TEN ears of corn at last week’s grocery shopping trip. Honestly, I needed TWENTY for the week’s meal plan, but I didn’t want to give the.boy a heart attack. Already at ten he was gravely concerned for my mental health. As well as for whether we would have enough space in our crisper drawer (<–ummm, nope).
What that meant for our meals last week was that I DIDN’T get to make the raspberry cornbread with cornbread crumble that I had planned but that I DID get to make this stovetop enchilada mac and cheese.
You win some, you lose some. (But the truth is that with this mac and cheese on the menu, you’re mostly winning.)
This recipe is really as easy as boiling water for pasta. And chopping veggies. And simmering them in pre-made enchilada sauce. And stirring in cheese.
I pretty much could not be more excited about eating it
hourly weekly until fresh local corn is no longer available at the supermarket. I suspect you’ll feel the same.
- 1 lb pasta
- 2 tbsp olive oil
- 1 zucchini, cut into ½-inch chunks
- 1 red bell pepper, cut into ½-inch chunks
- 4 ears corn
- 15 oz jar enchilada sauce
- 4 oz goat cheese
- 12 oz cheddar cheese
- salt and black pepper, to taste
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions or to desired consistency. Drain and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a medium pot over medium heat. Add the zucchini and bell pepper to the pot. Saute until tender, about 5-7 minutes. Add the kernels from the corn to the pot and saute for another 2-3 minutes.
- Stir the enchilada sauce into the vegetables and bring to a simmer. Stir in the goat cheese and the cheddar cheese, cooking until melted and thoroughly incorporated into the sauce. Season to taste with salt and black pepper. Toss with the pasta and serve warm.