Muscogee Corn Pasta

Muscogee Corn Pasta is a traditional dish that celebrates the rich flavors of Native American cuisine by using corn as a primary ingredient in a wholesome pasta form. This unique and hearty dish is perfect for a cozy dinner, combining the earthy taste of corn with fresh vegetables and herbs.

Ingredients

• Fresh corn kernels - 1 cup
• Almond flour - 1/2 cup
• Tapioca flour - 2 tablespoons
• Egg - 1 large
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Water - 2 tablespoons
• Zucchini - 1 small, spiralized
• Cherry tomatoes - 1 cup, halved
• Garlic - 2 cloves, minced
• Fresh basil - 1/4 cup, chopped
• Black pepper - to taste

Steps

1. In a blender, combine fresh corn kernels, almond flour, tapioca flour, egg, olive oil, salt, and water. Blend until smooth to create a batter.
2. Heat a non-stick skillet over medium heat and pour in small amounts of the corn batter to form small pasta shapes. Cook for about 2-3 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add a little more olive oil if needed, then sauté the minced garlic until fragrant, about 30 seconds.
4. Add the spiralized zucchini and halved cherry tomatoes to the skillet. Sauté for 3-4 minutes until vegetables are tender but still crisp.
5. Combine the cooked corn pasta with the sautéed vegetables, adding chopped basil and black pepper to taste. Toss well to combine and heat through for another minute.
6. Serve warm, garnished with additional fresh basil if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from fresh vegetables.
• High in fiber, promoting digestive health.

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