This again is one of those things you can alter a good deal and still maintain the basic integrity of the dish.
This goes terrific with any grilled meat or seafood.
Summer is ending, so get with it while the corn is still the best.
- 2/3 of a box of any pasta you wish, bowties, fusilli, etc, cooked al dente, and cooled.
- 3 ears of corn, roasted.
- 3 Hatch chiles (Anaheim can be substituted) charred, peeled and seeded.
- 1/2 pint of cherry tomatoes, left whole if small
- 4 scallions, chopped thin, including green parts
- 1/2 c black olives
- salt and pepper
- 1/2 c orange juice
- 1/2 c mayo
- 1/2 c cilantro
- 1 tbsp chile powder
- 1 tsp cumin
- 4 oz of queso fresco cheese, crumbled
- If you have a gas stove, lay the ears across the burners and turn on the flame. Turn until ears are nicely charred. Alternatively you can grill them, or you can cut the kernels off and pan char them. You could also roast them in the oven. If you do this, oil the corn and then turn after about 20 minutes at 425° and continue roasting until nicely charred all over.
- Char the peppers in a similar fashion. Place in plastic bag, close and leave for at least 15 minutes. Remove from bag, skin, seed, and chop.
- Add the corn and peppers to the pasta.
- Add the tomatoes, scallions and olives.
- Add the rest of the ingredients except the cheese, in a bowl and whisk until smooth,
- Pour dressing over the pasta, stirring as you go. You may not need it all. Just cover without letting it get soupy.
- Scatter the cheese on the top.
NOTES: You can vary the peppers as you wish, add other vegetables as well. Feel free to alter the cheese as you wish.
SOURCE: Sherry Peyton
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