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Grilled Corn and Green Chile Pasta

Contributed By: Jon , TX | See all of Jon 's recipes
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Active Time:  35 Minutes
Total Time:  45 Minutes
Get creative and prepare a salad that is good hot or cold! A delicious salad that goes well with hamburgers or chicken or good for lunch by itself. Easy and a great way to enjoy the fresh summer corn and chiles!
1 Ear Corn
2 Green Chiles, such as Hatch Chiles or Poblano Chiles
1/2 head of garlic
1 - 12 to 16 oz. Pkg. Vegetable Rotini or Farfalle Pasta
1 Tsp. Salt
1/2 Tsp. Black pepper
3 Tablespoons Olive Oil
1 Small jar diced pimentos
1 tsp. Italian Seasoning (I use Pensey's Mural of Flavors)
Place ear of corn and green chiles in bowl and drizzle with 1 tablespoon olive oil. Take paper skin off garlic and place on a small sheet of foil. Drizzle with a little olive oil and wrap garlic in foil. Place the corn, chiles and foil wrapped garlic on a hot grill.

Bring a quart of water to a boil and add the pasta, allowing it to cook until it is slightly tender. Remove from heat and drain well. Place in a bowl and add 1 Tablespoon olive oil to keep from sticking together.

Grill until the corn is colored nicely and is fork tender and the chiles are well roasted on each side. Remove the corn and pkg of garlic to a pan. Remove the chiles and place in a plastic bag - sealing it shut. Let them stand in the bag while you slice the kernels of corn off the cob. Take the chiles from the bag and slice open to remove as many seeds as possible. (You can even rinse them to make sure they are out!)Take the skin off the chiles - it will be loose and easy to remove- and dice the chiles. Remove the garlic from the foil and carefully squeeze the garlic pulp from each clove into the pasta. Add the grilled corn, and diced chiles, pimentos, salt, pepper, and Italian Seasoning. Add additional tablespoon of olive oil.

Date Added: 09/09/2009
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