¼ cup chopped fresh cilantro, plus more for garnish
¼ cup crumbled cotija cheese, plus more for garnish
Instructions
Combine 1 cup corn kernels, sour cream and lime juice in a food processor. Process until smooth and set aside.
Heat avocado oil in a fry pan over medium-high heat. Add remaining 3 cups corn kernels and salt and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a large bowl; add chili powder, chili flakes, garlic and lime zest and stir to combine.
Bring a large pot of water to a boil. Cook lumache until al dente according to package directions. Drain and transfer to bowl with corn.
Add ¾ cup puréed corn mixture, chives, cilantro and cotija cheese and toss gently to combine. Add additional puréed corn mixture, if desired. Season with salt to taste.
Garnish with additional chives, cilantro and cotija cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mexican-street-corn-pasta/