Description
Yield: 4 servings
Ingredients
- 1 12oz package fire roasted corn
- Kosher salt
- 12 oz pasta of choice
- 6 Tbsp. unsalted butter
- 8 garlic cloves, minced
- ½ tsp Ancho chile powder, ¼ tsp cayenne pepper, and ½ tsp paprika
- ½ tsp salt
- 1 cup buttermilk powder
- ½ cup cotija cheese, plus more for topping
Instructions
- Cook your posta until very al dente, about 1 minute less than package directions. Drain, and reserve 2 cups of pasta water. Set pasta aside.
- Melt 6 Tbsp. butter in a deep pan over medium heat. Add the garlic, and cook until fragrant, about one minute. Add the corn and the spices and salt and cook, stirring occasionally, until the corn has thawed and is tender, about 4 minutes.
- Add 1 cup buttermilk powder, reserved pasta, and 1 cup reserved pasta water.
- Stir, adding more pasta cooking liquid a little at a time if needed, until a creamy sauce forms. Stir in the cotija cheese. Once incorporated, it’s ready to serve.
- Top with more cheese if desired.