Street Corn Carbonara


  1. Add chipotle alfredo sauce to a 4-quart saucepan set over medium high heat.
  2. Bring the sauce to a light simmer while stirring periodically.
  3. Add roasted corn and meatballs while continuing to simmer for an addition 6 minutes or until meatballs reach an internal cooking temperature of 165° F.
  4. Fold in the penne pasta until well coated; Allow to cook for an additional 1 minute to re-heat pasta.
  5. Serve 1 cup of pasta per portion; top each portion with 3 chipotle meatballs before garnishing with freshly grated parmesan, chili lime pork rind crumble, and fresh chopped cilantro.


  • 2 cups Chipotle Alfredo Sauce
  • 1 cup roasted corn, canned
  • 12 BURKE® Beef Meatballs Chipotle Seasoning
  • 4 cups penne pasta, cooked
  • 2 Tbsp. cheese grated, Parmesan
  • 2 Tbsp. Chili Lime Pork Rind Crumbles
  • 1 Tbsp. cilantro, fresh, chopped