Here’s a spin off of Mexican street corn in pasta form! It’s corn season until September, so it’s the perfect time to incorporate this delicious cereal grain into summer dishes! Gluten-free cheese-filled tortelloni are tossed with a creamy sauce, fresh sweet corn, cotija cheese, chili powder, lime, and cilantro! A great summer dish and super easy to throw together!
Recipe:
Prep: Cut off kernels from 4 ears of corn (husk and silk removed) and set aside in a large bowl (should yield about 3 cups). Mince 1 shallot and 3 cloves of garlic.
In a skillet over medium high heat, melt 4 tbsp butter and add in minced shallot. Stir for 1 min. Add in corn kernels and continue to cook for 8-10 min, tossing occasionally (allow some browning for color). Add in minced garlic. Turn off heat.
Meanwhile, boil 3 quarts of water, season w/ salt, and boil 1 package of gluten-free @tasterepublic Four Cheese Tortelloni (9 oz) for 4-5 minutes (or your favorite pasta shape). Strain. Reserve about ½ cup of pasta water in case you need adjust sauce consistency.
To the skillet, add in ¼ cup heavy cream and ¼ cup of reserved pasta water and cook over high heat for 2-3 min (or until it starts to bubble). Turn off heat. Stir in ½ cup Mexican crema (can substitute with sour cream) and 1/3 cup crumbled cotija cheese (can substitute with Parmesan), and add ½ tsp cayenne pepper. Stir.
Add the boiled tortelloni to the skillet and gently toss to evenly coat each tortelloni.
Divide into serving bowls and garnish: sprinkle each bowl with crumbled cotija cheese, lime zest, cayenne pepper (or Tajin seasoning), and micro cilantro.
