Mexican Corn Pasta Salad

Mexican Corn Pasta Salad
Serves 4 to 6

The “salad” portion of this can stand alone without the pasta. So, if you’re short on time or realize you don’t have a box of noodles in your pantry, fear not! This leans more Italian-Mexican pasta salad so feel free to swap ricotta salata for queso fresco or lemons for limes. I love grilling my corn if you want a nice char but honestly, during the middle of summer, you can eat the stuff raw. The warmth from the pasta will slightly stream and cook your corn so don’t worry about boiling or grilling. Don’t forget to scrape the “milk” using the back of your knife from the husk.

6 ears corn
1 lb. ditalini or similar small pasta
1 bunch cilantro, chopped
1 onion, minced
1 cup ricotta salata, shaved
2 lemons, juiced
1 teaspoon fine sea salt
1/4 cup extra virgin olive oil
1/4 cup mascarpone cheese

Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl. You can also keep the corn raw and shave right off the cobb.

Cook pasta until al dente. Toss pasta with corn, cilantro, onion, ricotta salata, lemon juice, salt, olive oil, and mascarpone cheese. Serve hot, room temperature, or cold. Can last up to three days in the refrigerator.