1 can (341 mL) Green Giant* canned Peaches and Cream Corn, rinsed and drained from liquid
1 can (398 mL) Green Giant* canned Summer Sweet Peas, rinsed and drained from liquid
1/2 tsp. (2.5 mL) Wrights* Liquid Smoke
2 cups (500 mL) small shell pasta, uncooked
2 1/2 cups (625 mL) low sodium vegetable stock
1/4 cup (60 mL) unsalted butter, divided
3/4 cup (180 mL) 35% heavy cream
2 tsp. (10 mL) ground pepper
2 1/2 tsp. (12.5 mL) chili powder, plus extra for garnish
1 1/2 cups (375ml) sharp cheddar cheese, grated
1/4 cup (60 mL) sour cream
1/4 cup (60 mL) cotija or feta cheese, crumbled
Fresh cilantro for garnish
In a small pan over medium high heat, melt 1 tbsp. of butter and cook 1/2 cup of corn until golden brown, 3 to 5 minutes. Set aside.
Into a large pot add pasta, vegetable stock, butter, cream, Wrights* Liquid Smoke, pepper and chili powder; bring to a gentle boil over medium high heat; boil for 15 minutes, stirring occasionally until pasta is al dente. Add Green Giant* peas and remaining corn into the pasta during the last 5 minutes of cooking. Remove from heat; mix in cheese until melted and sauce is creamy. Transfer pasta to a serving bowl.
In a small bowl stir sour cream and 3 tbsp. of cotija cheese together and swirl into pasta.
Top with brown butter corn, remaining cotija cheese; sprinkle with chili powder and cilantro.