Corn Spaghetti with Fresh Grilled Corn and Smoke Mozzarella
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
3 ears fresh corn, husks and silk removed
4 poblano chiles (1 lb.)
6 oz. corn spaghetti
1 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
½ tsp. ground cumin
1 cup low-fat milk
2 cup coarsely chopped fresh cilantro
2 oz. smoked mozzarella cheese, finely diced
Hot pepper sauce, such as Tabasco, to taste
Heat grill to medium-high heat. Coat corn and chiles with cooking spray. Grill corn and chiles 10 to 15 minutes, or until tender and slightly charred. Transfer chiles to medium bowl, and cover with plastic wrap until cool enough to handle. Cut corn kernels from cob and transfer to large bowl. Peel, seed, and coarsely chop chiles add to corn.
Cook spaghetti in large pot of boiling salted water according to package directions until al dente. Drain and transfer to bowl with corn and chiles.
Meanwhile, heat oil in small saucepan over medium heat. Add garlic and cumin, and sauté 30 seconds, or until fragrant. Add milk, and simmer 5 minutes, or until milk reduces by half.
Pour hot milk mixture over spaghetti mixture in large bowl. Add cilantro and cheese, and toss until cheese begins to melt. Season with salt and pepper. Sprinkle with hot sauce, and serve.