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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.