This dish should "cool down" the palette after chowing down on many of the hotter dishes at a meal.
Recipe By : Chef Robert McGrath on Food TV 3/01
Serves: 4
Heat Scale - Mild

1 tablespoon vegetable oil
1/4 cup diced onions
1/4 cup diced red bell pepper
1 tablespoon minced fresh garlic
Kosher salt and fresh ground pepper
1/2 cup sweet corn kernels
1 roasted fresh or canned poblano chile -- seeded and diced
2 cups cooked small pasta (elbows, ziti, etc.)
3/4 cup heavy cream
1/2 cup grated hot pepper Jack cheese

Preheat oven to 375 degrees; spray a 2-quart casserole with cooking spray. Heat oil in a heavy saucepan over high heat; saute onion, red bell pepper and garlic until just tender, sprinkled with a little salt and peper. Add corn and poblano chile; cook 1-2 minutes. Add pasta, cream and cheese; mix well and transfer to prepared casserole. Bake until top is bubbly and lightly browned.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved