BY KEVIN SEMAGIN
It's hard to beat street corn. It's rich, has powdered Cotija cheese. When you bite into it you are greeted by a bust of tangy lime, and it often has a touch of spice.
Try this pasta at the dinner table when you want your family dinner to remind you of the summer streets.
- 1 tbsp salted butter
- Diamond kosher salt
- 4 large ears corn
- 12 oz Cavatappi, Rotini, or other short pasta
- 3 oz Cotija cheese, grated or crumbled plus more for serving
- 1/2 tsp chili powder
- 2 tsp lime zest
- 1/2 c lime juice (about 2 limes)
- 1/2 c cilantro leaves, roughly chopped
- Lime wedges for serving
Corn Sludge
- 4 large ears corn
Using a box grater, grate all 4 corn cobs into a bowl. Reserve cobs and set aside corn mush.
- 1 tsp salt
- 4 reserved corn cobs
- 12 oz short, curly pasta
Sauce it up
- 1 tbsp butter
- Reserved corn sludge
- 1 tsp Diamond kosher salt
- Reserved 1 c pasta water
- 3 oz Cotija cheese, grated
- 1 tsp lime zest
- 1/2 c lime juice
- 1/2 tsp chili powder
- 1 tbsp mayo
- 1/2 c cilantro, roughly chopped
- Lime wedges
Meanwhile, set a large 12 inch skillet over medium heat. Add 1 tablespoon of butter and allow to melt. Add corn sludge, including any liquid, and ½ teaspoon salt and cook for 1 minutes stirring occasionally.
Add the reserved 1 cups of pasta water and stir over medium heat for about 3 minutes - Until the mixture has thickened but there is still a touch of liquid. Add all of the cheese and 1/2 tsp chili powder, stirring constantly for another 30 seconds.
Off heat. Stir in lime zest, juice, and 1/2 tsp salt. Add 1 tablespoon of mayo and stir. Add the cilantro and the pasta and mix well. Serve with a dusting of Cotja Cheese and lime wedges.