8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
2 poblano peppers
2 red bell peppers
2 ears shucked corn
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 garlic clove, minced
4 cups hot cooked penne (about 8 ounces uncooked pasta)
2 cups halved grape tomatoes
1 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 chopped peeled avocado
3/4 cup (3 ounces) queso fresco
How to Make It
Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.
Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.
Delicious and light...a great way to take advantage of fresh summer produce! I thought there was a little too much onion, a 1/2 -3/4 cup would be perfect. I'll also add a little more lime juice next time. A wonderful light supper or hearty side dish.
Soooo good. I had this tonight at a Mexican-themed CL supper club. I really like that it is not loaded with oily dressing like many other pasta salads tend to be. It just tasted fresh and light and delicious. I would probably add some rotisserie chicken to make a one-dish meal. Great recipe!
A really unique and tasty pasta salad. I did make a few minor changes to save time and take advantage of ingredients on hand. I used a package of chopped onions and frozen roasted corn from Trader Joes, bottled roasted red peppers and one chili in adobo sauce for just a little heat. Served with grilled chicken. Very nice.
Yum yum yum!! A total feast for the senses...smell, taste, texture...this salad rocks!! So many vegetables went in, I was eeeasily able to use a full pound of pasta (which I did not rinse after cooking so the dressing clung to it). I sprayed on some butter Pam and salt/peppered the corn before broiling. My favorite parts: the sweetness of the corn & lime juice against the butteryness of the queso & avocado. Heaven! What I could have lived without was the demon-fire I received from my poblanos..in the future I'll probably cut it down to 1, or none. Served with pan-fried chicken thighs dusted with S&P/garlic powder. Dee-lish, a must try!!!
Loved this recipe. I put the peppers on the grill to blacken, brushed corn w/olive oil, wrapped it in foil and put on the grill also. Grilled two chicken breasts as well, chopped and added to the "salad". Great flavors, the roasted poblanos (pasillas) were so tasty. Used feta since my queso fresco had mold :( , but everyone in the family enjoyed this one a lot. Will make again.
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