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Pasta with Cheese and Sweetcorn

FOOD NETWORK STAR, withAlton Brown, Bobby Flay and Giada De Laurentiis

Pasta with Cheese and Sweetcorn


  • 2 cans of 230g with corn cream
  • 1 cup milk
  • 1/4 tablespoon onion powder tea optional
  • 1 heaped tablespoon of corn starch
  • Pinch of nutmeg
  • Salt and ground black pepper
  • 3 pinches of hot sauce, optional, and extra to serve
  • 2 cups of snail type noodles
  • 230g of grated yellow cheddar
  • 340g of mozzarella grated
  • 1 egg, lightly beaten
  • 1 cup of croutons
  • 1 tablespoon olive oil


Preheat oven to 180 degrees Celsius. Place an oven shelf on the top.

In a saucepan, boil the corn with milk and onion powder, if using, for 5 minutes.

Mix the cornstarch with about 2 tablespoons of water and stir well. Add the cornstarch mixture to the corn and stir over medium heat for 3 minutes. Season the cream corn with a little nutmeg, salt, pepper and hot sauce if using. Remove from heat, cover and keep warm.

Boil the pasta in salt water for 4 to 6 minutes. Drain the pasta well and add to the creamed corn. Add the cheddar cheese, half the mozzarella and the egg. Stir well. Pour into a mold for 4 cups or cast iron skillet 30cm and cover with the remaining mozzarella.

In a plastic zip-lock bag, lightly crush the croutons using a small kitchen mallet or rolling pin. Mix the olive oil and croutons, sprinkling over the mixture of noodles and corn. Bake in the oven until golden brown, 15-20 minutes. Serve with hot sauce.

Notices and Disclaimers:
This recipe was created by a competitor during a cooking competition. The kitchens of Food Network Kitchens not tested this recipe for home use, so we can not vouch for their results.


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