SUMMER PASTA SALAD WITH RAJAS

Serves 4

Inspired by the creamy roasted poblano pepper and corn dish known as rajas from Puebla, Mexico, this pasta salad is slightly spicy, sweet and super rich with cotija cheese and sour cream. All of it is cut with the freshness of chopped cilantro and lime juice. As with any pasta salad, this can be made in advance and served the next day. If you’re doing so, add the lime juice and fresh herbs right before serving.

• Salt

• ½ pound penne or fusilli pasta

• 2 yellow corn cobs, husked (about 1¼ pounds)

• 2 poblano peppers (about 10 ounces)

• 3 tablespoons extra-virgin olive oil or butter

• 1 cup chopped white or yellow onion

• 1 scant tablespoon finely chopped garlic

• 1½ teaspoons smoked paprika

• 2-3 ounces crumbled cotija cheese

• 2 tablespoons fresh oregano leaves, chopped

• ½ cup fresh cilantro leaves and stems, for serving

• 2 small limes, halved

• ½ cup sour cream, for serving

Bring a large pot of water to boil, season with salt and cook the pasta until al dente, according to the package instructions. Drain and rinse with cold water and set aside. While the pasta is cooking, blister the corn cobs over your stove’s flame, rotating often, until roughly half of the kernels look deeply charred, about 5 minutes. (Alternatively, you can broil them, turning often until charred and blistered for about 5-10 minutes). Set the blistered cobs aside to cool completely, and then slice the kernels off and set aside.

Cut the pepper in half lengthwise and discard the stem and seeds. Slice into long, roughly ¼-inch thick strips. In batches, line up the strips, cut crosswise into small dice-size pieces and set aside. Heat the oil in a large skillet or pot over medium-low. Add the pepper, onion and garlic, and cook, stirring occasionally until softened but still has a little bite, about 7 minutes. Stir in the paprika and corn kernels, and cook, stirring occasionally, for about 2 more minutes. Turn off the heat. Stir in the pasta and transfer the mixture to a serving bowl. Place in the refrigerator and chill for about 20-30 minutes, or cover and let chill until ready to serve. When you’re ready, stir in the cotija cheese, oregano and cilantro. Squeeze the lime juice over and stir again. Season with salt and serve in bowls. Dollop sour cream as you like.