Corn Cheese & Tomato Spaghetti: A Delightful Blend of Textures and Flavors
Corn Cheese & Tomato Spaghetti: A Delightful Blend of Textures and Flavors
Easy Homemade Corn Cheese Tomato Spaghetti Recipe: Cheesy Oven Spaghetti
Transform your frozen corn kernels into a delightful meal with this easy Corn Cheese Tomato Spaghetti! This recipe combines the sweet pop of corn, the rich creaminess of cheese, and the tangy zest of tomato sauce for a truly satisfying dish. We’ve even included a tip to chop the spaghetti noodles into bite-sized pieces, making it perfect for scooping up with a spoon alongside the corn and sauce. Prepare to be amazed by its simple yet incredibly fulfilling taste!
Ingredients- Sweet corn kernels 2 cups (frozen or fresh)
- Spaghetti pasta 100g
- Pizza cheese 100g
- Tomato sauce 1 cup
- Ghee (clarified butter) 1 + 1/2 Tbsp
- Minced garlic 1 Tbsp
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
First, prepare 100g of spaghetti pasta. Use a spoon or knife to cut the spaghetti into about 6-7 shorter pieces, roughly 2-3 inches long. This makes it easier to scoop up with the corn and sauce later.
Step 2
Bring a pot of generously salted water to a rolling boil. Add the cut spaghetti and cook for 8 minutes. For the most accurate cooking time, always refer to the package instructions on your spaghetti. Be careful not to overcook the pasta; it should be al dente.
Step 3
Let’s talk about the ghee you’ll be using. Ghee is a clarified butter, meaning the milk solids, water, and lactose have been removed. It offers a rich, buttery flavor without the heaviness or common greasiness of regular butter, and it has a higher smoke point, making it great for sautéing.
Step 4
Heat a pan over medium heat. Add 1 + 1/2 Tbsp of ghee and 1 Tbsp of minced garlic. Sauté the garlic until fragrant, being careful not to burn it. Sautéing the garlic first will infuse the dish with a wonderful aroma.
Step 5
Add the 2 cups of sweet corn kernels to the pan. Sauté them along with the garlic and ghee until they are lightly golden. Season with a pinch of salt and pepper to enhance their natural sweetness.
Step 6
Drain the cooked spaghetti (reserving a little pasta water, just in case) and add it to the pan with the corn. Stir everything together and sauté for another minute. Season again lightly with salt and pepper. Ensure the pasta is well coated with the corn and aromatics.
Step 7
Pour in 1 cup of tomato sauce. Stir well to combine all the ingredients – the pasta, corn, and sauce. Continue to sauté for about 2-3 minutes, allowing the sauce to thicken slightly and coat the pasta beautifully.
Step 8
Transfer the spaghetti mixture to an oven-safe dish. Generously sprinkle 100g of pizza cheese over the top. Bake in a preheated oven at 180°C (350°F) for 8-10 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it, as oven temperatures can vary.
