Pan-roasted corn and poblano chile pasta salad
Uncooked whole wheat pasta
8 oz, fusilli shape
1½ cup(s), fresh, diced
Uncooked sweet yellow corn
1½ cup(s), fresh, kernels
Fresh lime juice
½ tsp, or to taste
¼ tsp, freshly ground, or to taste
2 cup(s), diced
1 cup(s), fresh, coarsely chopped
Uncooked red onion(s)
½ cup(s), sliced, chopped
- Bring a large pot of lightly salted water to a boil; add pasta and cook until al dente, about 10 minutes. Drain pasta; rinse under cold running water and drain again.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add poblano chilies and cook over high heat until lightly charred, but still bright green and crisp tender, about 3 minutes. (Don't stir too often or chilies will overcook before charring.) Remove to a small bowl.
- Add corn to skillet and cook over high heat until charred in a few places and crisp-tender, about 2 to 3 minutes. Add garlic and cumin and cook until fragrant, about 1 minute.
- In a large serving bowl, whisk together lime juice, oil, water, salt and pepper until blended. Add pasta, chilies, corn mixture, tomatoes, cilantro and onion; toss to mix and coat. Yields about 1 cup per serving.