This dish is a crowd-pleaser because it combines warm, charred corn with a chilled, zesty dressing.
Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4-6
Ingredients
- The Corn: 6 ears of fresh sweet corn (husked)
- The Base: 1 lb of short pasta (Fusilli or Radiatori are great for "catching" the corn kernels)
- The Creamy Sauce: 1/2 cup Greek yogurt (or mayo), juice of 2 limes, 1 tsp chili powder, and 1/2 tsp cumin
- The Mix-ins: 1/2 cup crumbled Cotija cheese (or Feta), 1/2 cup chopped cilantro, and 2 sliced green onions
- Optional Heat: 1 jalapeño, finely minced
Instructions
- Char the Corn: Rub the ears of corn with a little oil and salt. Place them directly on a hot grill for 8-10 minutes, turning occasionally, until you see beautiful charred black spots. No Grill? Cut the kernels off the raw cob and sauté them in a cast-iron skillet with a tablespoon of butter until they brown and "pop."
- The "Shearing": Once the corn is cool enough to handle, stand the ear upright in a large bowl and slice downward to remove the kernels. Pro Tip: Use the back of your knife to "milk" the cob after the kernels are off; that sweet corn milk adds incredible flavor to the dressing.
- Boil the Pasta: Cook your pasta in heavily salted water. Drain and rinse under cold water to stop the cooking process.
- Toss: In your large bowl, whisk together the yogurt, lime juice, and spices. Add the pasta, charred corn, cilantro, and green onions.
- The Finish: Fold in the Cotija cheese gently so it doesn't completely dissolve. Top with an extra sprinkle of chili powder and a few lime wedges.
