Recipe
2 ears of corn on the cob
2 cups colored rotini pasta
2 red Fresno chili peppers, diced small
2 green Jalapeno peppers, diced small
1/4 cup or 1 stalk or celery, diced small
2 tablespoons freshly chopped cilantro
1/2 teaspoon grated onion (use a zester grater)
1/2 cup of grated or crumbled cotija cheese
5 tablespoons mayo
1 tablespoon yellow mustard
1 tablespoon cayenne powder
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup of grated or crumbled cotija cheese
Directions
Heat your outdoor grill to 400 degrees.
Remove the husk and the fur from the cob of the corn.
Place it on the grill outside to be cooked. Grill the corn for about 15 minutes, turning ever so often to get a charred look.
While the corn is roasting, boil your pasta to the directions on the box. Add 1/2 the tablespoon of salt to the boil water. Cook until al dente.
To a large glass bowl, add the chopped fresno peppers, chopped jalapenos, chopped celery, cilantro and grated onion.
Once the pasta is finished cooking, drain and add it to the glass bowl.
Cut the corn off the cob and add to the pasta.
In a separate small bowl add the mayo, mustard, cayenne pepper, the remaining salt and black pepper. Whisk together and pour over the pasta and corn mix. Taste for more salt. Add if needed.
Mix it altogether and add in the cotija cheese. You can serve this warm or cold.
If you are going to eat it right away, then I usually serve mine warm. If you are serving later then you have to place it in the refrigerator because of the mayo.
You are going to love the fresh crunch of the corn with the soft pasta!
