📝 Instructions
= Recipe
1. Bring a large pasta pot of salted water to a boil. Add 2 cups ditalini pasta (uncooked) and cook according to package instructions. Drain and rinse with cold water until cool.
2. Heat a large skillet with lid over high heat. Drizzle in 2-3 tbsp extra virgin olive oil. Add 3 cups fresh corn kernels (from 4–6 ears) in an even layer. Season with kosher salt and fresh cracked black pepper. Immediately cover and cook undisturbed on high heat 5 minutes until charred on the bottom. Remove lid, reduce to medium, add 2 garlic cloves (minced), and stir 1-2 minutes. Remove from heat and cool.
3. Make the chipotle lime dressing: blend 0.5 cup sour cream, 0.5 cup mayonnaise, 2 chipotle peppers in adobo, 0.333 cup fresh lime juice, and the zest of 1 lime until smooth. Season with kosher salt and fresh cracked black pepper.
4. In a large bowl, combine cooked pasta, charred corn, 0.5 jalapeño (minced, seeds removed), 1 bunch cilantro (finely chopped, some reserved for garnish), 1 bunch scallions (sliced, some reserved), and 0.25 cup cotija cheese (crumbled, some reserved). Pour over most of the dressing and toss to combine. Taste and adjust seasoning.
5. Transfer to a serving platter and garnish with reserved cilantro, scallion, and cotija. Serve immediately or refrigerate, adding reserved dressing just before serving.
