Pasta with sweet corn and cinnamon

I discovered this combination one weekend when I had a bag of sweet corn in the freezer and wasn't quite sure what to do with it. I love cooking on weekends, especially when I want to detach from work. This pasta with corn and cinnamon is the kind of quick yet different recipe, and if you serve it alongside some oven-baked thighs, you have a complete meal without complicating things.

Quick Info

Total time: About 2 hours (including marinating the thighs)
Preparation time: 15-20 minutes (plus 2 hours marinating for the thighs)
Cooking time: 1 hour and a half for the thighs, 20-25 minutes for the pasta
Servings: 4-6
Difficulty: Medium
Recipe type: Weekend lunch, family meal

Ingredients

For the pasta:
- 400 g pasta (any preferred shape)
- water
- salt
- 400 g frozen sweet corn
- 1 stick of cinnamon
- 400 ml cooking cream
- 2 cloves of garlic
- 1 teaspoon turmeric
- 1/2 teaspoon harissa
- olive oil
- leek (a few stalks, just the white and light green parts, finely chopped)

For the thighs:
- 6 boneless chicken thighs
- soy sauce (to taste, 1-2 tablespoons)
- turmeric (about 1 teaspoon)
- allspice (1/2 teaspoon)
- harissa (1/2 teaspoon)
- rose water (1/2 teaspoon or to taste)
- pink Himalayan salt (or regular salt)
- 40 g butter

Preparation Method

1. Preparing the thighs
1. Place the chicken thighs in a large bowl.
2. Add the soy sauce, harissa, turmeric, allspice, rose water, and salt. Mix well to coat everything.
3. Cover the bowl and let it marinate in the fridge for about 2 hours.
4. After marinating, melt the butter in an oven-safe dish (I used a Pyrex dish).
5. Transfer the thighs along with the marinade to the dish, scraping everything well to not lose any spices.
6. Bake in the oven at a very low temperature (120-140°C) for about 1 and a half hours. I did not cover the dish, but if you want to prevent it from drying out too much, you can put a lid or aluminum foil on it during the first hour.

2. For the pasta and corn
1. In a large pot, add water, salt, and the stick of cinnamon. Let it boil for a few minutes to infuse the water with cinnamon flavor.
2. When the water starts to smell of cinnamon, add the frozen corn. Boil for 3-4 minutes, then drain and set aside.
3. In another pot, boil the pasta in salted water, cooking it for 1 minute less than the package instructions (it should be a bit al dente).
4. Drain the pasta, reserving a bit of the cooking water in case you need it later.

3. Assembling the pasta
1. In a fairly large skillet, add a little olive oil. Add the finely chopped garlic and let it soften for 30 seconds, just to soften a bit, not to brown.
2. Add the turmeric and harissa to the skillet, quickly mixing to heat the flavors.
3. Add the cooked pasta, mixing to coat it with the spices and oil.
4. Pour in the cooking cream. Mix well and let it cook for another minute to combine everything. If it seems too dry, add a few tablespoons of the reserved pasta water.
5. Turn off the heat, add the cooked corn and finely chopped leek. Mix briefly.
6. The pasta is ready to serve. I recommend eating it immediately with the warm thighs fresh out of the oven.

Why I make this recipe often

For me, this recipe is practical when I have corn in the freezer and want to diversify simple pasta dishes a bit. The oven-baked thighs with spices are easy to prepare and don’t require constant attention. The meal is hearty and quite quick, especially if you already have the spices on hand.

Tips and variations

Tips
- If using canned corn, drain and rinse it before adding it to the cinnamon water.
- For the thighs, you can reduce the marinating time if you're in a hurry, but 2 hours helps with flavor.
- Turmeric can easily stain dishes, so mix with a wooden or metal spoon.

Substitutions
- If you don’t have harissa, you can use a chili paste or a bit of chili powder.
- The cooking cream can be replaced with a plant-based version for a lighter recipe.
- Pink Himalayan salt can be replaced with any salt you have on hand.

Variations
- You can add a bit of aged cheese (parmesan, pecorino) at the end if you want extra flavor.
- For vegetarian pasta, skip the thighs and add sautéed vegetables.
- If you want more flavorful pasta, you can also add a bit of freshly ground pepper at the end.

Serving ideas
- Serve the pasta as soon as it’s ready, with the warm thighs alongside.
- If there’s leftover sauce from the thighs, you can use it over the pasta for extra flavor.
- It goes well with a simple green leaf salad.

Frequently asked questions

1. Can I use another type of meat instead of chicken thighs?
Yes, you can use chicken breast or even turkey, but the cooking time will adjust depending on the thickness of the pieces.

2. Can I skip the stick of cinnamon?
If you don't have or want the cinnamon flavor, you can omit it, but the final taste will be different, more classic.

3. Can I make the recipe only with canned corn?
Yes, but frozen corn is sweeter and crunchier. If using canned, don’t boil it too long, just heat it in the skillet.

4. What pasta is recommended for this recipe?
I use whatever I have on hand – penne, fusilli, or farfalle all work. The shape is not critical.

5. Can I prepare it a day in advance?
The pasta doesn’t reheat as well, but the thighs can be made ahead and reheated at serving time.

Nutritional values (approximate)

For one serving (1/6 of the recipe): approximately 600-700 kcal, with variations depending on the type of pasta and the exact amount of cream.
Protein: 26-30 g (due to the thighs and cream)
Carbohydrates: 55-65 g
Fats: 25-30 g

The calculations are indicative and can vary depending on ingredients.

Storage and reheating

Pasta with cream sauce doesn’t store very well, especially if left overnight – the sauce thickens and the pasta absorbs the liquid. If there are leftovers, put them in a container in the fridge and reheat on low heat with a bit of cream or water. The oven-baked thighs store better and can be reheated in the oven or in a skillet with a bit of butter or water.

That’s it – a simple combination that’s a bit different from what I usually make with corn. A weekend recipe that doesn’t require much planning but brings something new to the table.

 Ingredients: I used for pasta: Pasta, water, salt, 400g frozen corn, 1 stick of cinnamon, 400ml cooking cream, harissa, turmeric, 2 cloves of garlic, olive oil, leek. For the thighs: 6 boneless chicken thighs, soy sauce, turmeric, allspice, harissa, rose water, pink Himalayan salt, 40g butter.

 Tags:  corn paste