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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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.
I added grilled chicken breast and made it a meal. Great recipe and very conducive to tasty leftovers.
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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