A Cut Above with Chef Jonathan: Chef Jonathan’s Street Corn Pasta
YUMA, Ariz. (KYMA, KECY) - On the latest episode of A Cut Above, Chef Jonathan shares how to make Street Corn Pasta.
Ingredients
•8 ounces Ditalini pasta
•2 cups corn kernels (fresh, frozen, or grilled)
•1 cup Greek yogurt
•Juice of 2 limes
•1/2 cup fresh cilantro, chopped
•1-2 Serrano peppers, finely chopped or Tajín (adjust based on heat preference)
•1 cup queso fresco, crumbled
•Salt and pepper to taste
•1 tablespoon olive oil (optional)
•1/2 teaspoon smoked paprika (optional)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add Ditalini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Corn
If using fresh corn, grill it over medium heat until charred, about 10 minutes. Once cooled, cut the kernels off the cob. If using frozen corn, thaw it and drain.
3. Make the Dressing
In a large mixing bowl, combine Greek yogurt, lime juice, chopped cilantro, finely chopped Serrano peppers, olive oil (if using), smoked paprika, salt, and pepper. Whisk until smooth.
4. Combine Ingredients
Add the cooked Ditalini pasta and corn to the dressing. Gently fold in the crumbled queso fresco. Adjust seasoning as needed.
5. Chill and Serve
Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Serve chilled, garnished with extra cilantro and lime wedges if desired.
Cajun Chipotle Shrimp Skewers
Ingredients
•1 pound large shrimp, peeled and deveined
•1 tablespoon paprika
•1 teaspoon cayenne pepper (adjust for heat preference)
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon dried oregano
•1 teaspoon dried thyme
•1 teaspoon ground cumin
•1/2 teaspoon black pepper
•1/2 teaspoon salt
1 teaspoon chipotle powder (for smokiness)
•Skewers (wooden or metal)
Instructions:
1. Make the Dry Rub
In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, cumin, black pepper, salt, and chipotle powder.
2. Season the Shrimp
Place the shrimp in a large bowl and sprinkle the dry rub over them. Toss to coat the shrimp evenly.
3. Prepare Skewers
If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Thread the seasoned shrimp onto the skewers.
4. Grill the Shrimp
Preheat your grill to medium-high heat. Grill the shrimp skewers for about two-to-three minutes on each side, or until they are pink.
This Delicious Street Corn Pasta Salad will have you asking for more. Perfect for a poolside snack on our Hot Yuma Days!
Remember, you can find all these items at your local Albertsons.
