Yield: 8 Servings
Ingredients:
- 2 tsp. kosher salt, plus more for the pasta water
- 1 lb. ditalini pasta
- 1 tbsp. vegetable oil
- 3 cups frozen corn, thawed
- 1 poblano pepper, diced
- 6 green onions, thinly sliced, whites and greens separated
- 1 tsp. black pepper
- 2 garlic cloves, finely chopped
- 1 cup mayonnaise
- 1 cup crema or sour cream
- Zest and juice of 3 limes
- 1 cup crumbled Cotija cheese (about 4 oz.)
- 1 cup fresh cilantro, chopped, plus more for serving
- 2 tsp. chili powder
- Hot sauce (optional)
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta. Drain and rinse with cold water.
- Meanwhile, heat the vegetable oil in a large cast iron or stainless steel skillet over medium-high heat. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 to 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let cool for 10 minutes.
- Add the mayonnaise, crema, lime zest and juice and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the cheese, cilantro, chili powder, pasta and green onion greens.
- Sprinkle with more cilantro and serve with hot sauce.
