Tweet
This pasta salad is a big hit, I use the dry cast iron method, it really brings out all the flavors...Enjoy
Warm Pasta Salad with Roasted Corn and Poblanos
yield: Makes 6 main course servings
Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine.
INGREDIENTS
• 4 poblano chiles (1 lb)
• 1 fresh jalapeño chile
• 8 medium tomatoes (2 lb), coarsely chopped
• 3 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh cilantro
• 1/3 cup green (hulled) pumpkin seeds
• 4 ears fresh corn, kernels cut off
• 1 large white onion, cut into 1/2-inch-thick rounds
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 cup olive oil
• 12 oz short pasta such as gemelli or rotini
• 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese
• Garnish: fresh cilantro leaves
Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.
Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
Warm Pasta Salad with Roasted Corn and Poblanos
yield: Makes 6 main course servings
Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine.
INGREDIENTS
• 4 poblano chiles (1 lb)
• 1 fresh jalapeño chile
• 8 medium tomatoes (2 lb), coarsely chopped
• 3 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh cilantro
• 1/3 cup green (hulled) pumpkin seeds
• 4 ears fresh corn, kernels cut off
• 1 large white onion, cut into 1/2-inch-thick rounds
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 cup olive oil
• 12 oz short pasta such as gemelli or rotini
• 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese
• Garnish: fresh cilantro leaves
Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.
Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
Comment