Creamy Corn and Tomato Pasta

Ingredients:

• 1 lb shell pastas
• 1/4 cup olive oil
• 2 cups corn (if using frozen corn, cover in boiling water and drain when thawed)
• 1 pint cherry tomatoes, quartered
• 2 cloves garlic, minced
• 4 oz cream cheese
• salt and pepper, to taste
• cilantro, for garnish

Preparations:

1. Cook pasta until al dente. Drain and set aside. Return pan to stove.
2. Heat olive oil in the pan over medium heat.
3. Add sweet corn and cherry tomatoes to pan and sauté until corn is cooked through, about 8 minutes. Stir in the garlic and saute for another 2 minutes.
4. Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.
5. Return pasta to pan and toss to coat with sauce.
6. Add salt and pepper to taste.
7. Serve immediately and top with cilantro for garnish