Penne & Fire Roasted Corn Salad

- 1 box Revival Einkorn Penne
- 2 ears of corn husked, washed & fire roasted
- 1 roma tomato seeded & diced
- 1 jalapeño fire-roasted, skinned, seeded & finely diced
- 1 clove of garlic grated or finely minced
- 1 small handful of cilantro finely chopped
- Juice from 2 limes
- 1-2 tbsp extra virgin olive oil
- 1/4 cup of crumbled cotija cheese

Pasta: Cook the penne for 7-8 mins until soft. Rinse in cold water and set aside in a large bowl. Once cool, add the juice from one lime and 1-2 tsp of olive oil. Stir to mix.

Salad: Roast the raw corn on a hot grill until char marks appear (about 2-3 mins) turn the corn and repeat the process until the corn is evenly grilled (about 8-10 mins), no need for oil or seasoning. Remove the corn from the grill and set aside to cool. Once cool, cut corn off the cob and mix into the pasta. 

At the same time, roast the whole jalapeño on high until completely black. Place in a small bowl and cover with plastic wrap or a lid and let sit for 4-5 mins to soften. Remove the stem, blackened skin and seeds, and finely dice the roasted pepper and add to the pasta mixture. Next add the tomatoes, cilantro, garlic, remaining lime juice and olive oil toss to combine. Add salt and pepper to taste and finally the crumbled cotija. Give one last toss and you're ready to serve.

This salad pairs really well with grilled meats and vegetables, fresh fruit, beer, bubbles or white wine. Cheers!