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.
I've made this twice now and both times it was a big hit. Even my brother-in-law, who is one of those people who hates cilantro, enjoyed it. Very easy and comes together fairly quick.
Love the flavors in this dish! I don't have a grill, so I cooked the corn, poblanos and onion under my broiler, and that worked fine. If you don't have really big poblanos, I'd recommend using 3 instead of 2. Also, one pound of pasta was a little too much - when I make this again, I'll use 12 ounces.
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