Serve this hearty side dish with grilled fish. Or you can add a little chopped roasted chicken breast to the pasta toss to make it an entrée.
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.