Servings: 4 to 6
Cilantro pesto acts as sauce for this summery pasta in which the heat from the poblanos is balanced by sweet corn. Cutting the corn kernels from the cob in planks gives this simple side dish a cool appearance, but it’s delicious even if the planks don’t stay intact.
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I made this for our Fourth of July barbecue and it got rave reviews. It was a nice departure from your typical pasta salad.
Wow this was good! I've never had cilantro pesto but it was excellent. I loved the grilled flavors, and the corn was so sweet and fresh. It was a big hit all around.
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