Directions
- 1Cook the pasta according to package directions.
- 2Roast the corn kernels in olive oil with salt, pepper and minced garlic and jalapeño.
- 3Finely chop the cilantro and scallions.
- 4In a bowl, combine the cooked pasta, roasted corn, cilantro and scallions.
- 5In a blender, combine sour cream, mayonnaise, chipotle peppers, lime juice and lime zest. Blend until smooth.
- 6Add the blended sauce to the pasta mixture and stir to combine.
- 7Add crumbled cotija cheese to the mixture and stir to combine.
- 8Garnish with extra cilantro and scallions.
Ingredients
- 2 cups ditalini pasta
- 2 pinches kosher salt
- 2 tablespoons extra virgin olive oil
- 3 cups fresh corn kernels
- 1 pinch fresh cracked black pepper
- 2 cloves garlic
- 0.5 unit fresh jalapeño
- 1 bunch cilantro
- 1 bunch scallions
- 0.25 cup cotija cheese
- 0.5 cup sour cream
- 0.5 cup mayo
- 2 whole chipotle peppers packed in adobo
- 0.33 cup fresh lime juice
- 1 unit lime zest
Equipment
bowlknifewooden spoonsskilletblender
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