Barilla Ditalini Esquites Pasta RecipeEsquites are the off-the-cob version of elotes (grilled Mexican street corn) and this fusion ditalini dish replicates that same creamy, cheesy, lime-scented, chili-flecked goodness — but in a pasta format. National Hispanic Heritage Month is just around the corner and it’s never too early to start planning delicious meals. Get into the spirit with this smokey and tangy Mexican-inspired dish. Photo and Recipe Credit: Chef Santiago Gomez
Barilla Ditalini Esquites PastaServings: 8
Prep Time: 10 mins
Cook Time: 25 mins
1 box of Barilla Ditalini Pasta, uncooked
4 cups of water
1 tablespoon of chicken broth
1 to 3 epazote leaves
½ cup of queso fresco
½ cup of mayonnaise
1 tablespoon of Pequin pepper
1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
3. Add the water to a large pot and let it boil. Add the chicken broth and the epazote leaves and let boil for 5 minutes.
4. In a large bowl, mix the pasta with the chicken broth. Add the queso fresco and mayonnaise and mix.
5. Serve in small bowls, garnish with more queso fresco and a touch of Pequin pepper and enjoy!