1. In large skillet, heat oil over medium heat; sauté shallots and garlic for about 3 minutes or until softened.
2. Add corn, cherry tomatoes, roasted red peppers, salt and pepper; sauté for 5 to 7 minutes or until tomatoes are softened. Stir in Ripple Half & Half Original until heated through.
3. Add corn, cherry tomatoes, roasted red peppers, salt and pepper; sauté for 5 to 7 minutes or until tomatoes are softened. Stir in Ripple Half & Half Original until heated through.
4. Add linguini to skillet; toss to coat, adding cooking liquid if necessary. Garnish with parsley.

TIPS

– For added heat, add 1/2 chopped, seeded jalapeño pepper to corn mixture.
– For a Tex-Mex twist, add 1 cup drained and rinsed canned black beans and 1 tsp chili powder to corn mixture.