Ingredients
2 corn ears, roasted
1 bag Vesuvio pasta
2 limes
Santa Fe Pepper Powder
A bunch of cilantro, chopped
Queso fresco (about 1/3 cup or to taste)
Sour cream or mayonnaise to taste (mix preferable!)
Portions: 3 Cooking time: 40min
Directions
Season your corn with a little salt & pepper. Grill Roast corn in oven at high temperature (up to 475F or broil) until nicely charred. Let it cool & shuck corn from cob. Set aside.
Cook your Vesuvio pasta till al dente and strain. Set in bowl to cool down with a little bit of mayonnaise & sour cream, pepper powder, cilantro, queso fresco & fresh lime squeeze!
One of our favorites for big meals that everyone in the family will love 🫶
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