Start to finish: 30 minutes
Servings: 4 to 6
Ingredients:
5 cups fresh corn kernels from about 5 ears of corn
8 ounces ditalini OR penne OR elbow macaroni
Kosher salt and ground black pepper
2 tablespoons neutral oil
1/2 cup Mexican crema OR 1/2 cup sour cream whisked with 2 tablespoons water
2 ounces cotija cheese, finely grated (1/2 cup)
1 cup lightly packed fresh cilantro, roughly chopped
⅓ cup pickled jalapeños, chopped, plus 3 tablespoons brine
Directions:
In a large pot, combine 4 quarts water and the corn cobs. Bring to a boil and cook for 10 minutes, then remove and discard the cobs. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until fully tender. Drain in a colander and rinse under cold water, tossing, until cool to the touch. Drain again, shaking the colander to remove as much water as possible; set aside.
In a 12-inch skillet over high, heat the oil until barely smoking. Add the corn in an even layer and cook without stirring for about 3 minutes, allowing the kernels to char. Stir once, then cook without stirring until most of the kernels are fully charred, about 2 minutes. Set aside off heat.
In a large bowl, whisk together the crema, half of the cotija, the cilantro, pickled jalapeños and their brine, and 1/2 teaspoon each salt and pepper. Stir in the corn and pasta, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining cotija.
Optional garnish: Chili powder OR lime wedges OR sliced scallions OR a combination.
Photo courtesy of ShutterStock
