Mexican Street Corn Pasta
 
 
Makes 4 servings
Ingredients
  • 4 ears corn, kernels removed from cob, divided
  • 5 tablespoons sour cream
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt, plus more, to taste
  • 1¼ teaspoons chili powder
  • ½ teaspoon dried chili flakes
  • 3 garlic cloves, minced
  • 1 teaspoon finely grated lime zest
  • 8 ounces lumache or other short pasta
  • ¼ cup chopped fresh chives, plus more for garnish
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ¼ cup crumbled cotija cheese, plus more for garnish
Instructions
  1. Combine 1 cup corn kernels, sour cream and lime juice in a food processor. Process until smooth and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with additional chives, cilantro and cotija cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mexican-street-corn-pasta/