Avocado, Charred Corn, and Heirloom Tomato Pasta with Cilantro-Chile-Lime Sauce

A summery, Mexican, vegetarian pasta. Cilantro-Cile-Lime Pasta sauce coated noodles served with charred corn, sliced avocado, and mini heirloom tomatoes.

Yields: 4-6 Servings



  1. Add the cilantro, salt, pepper, chile flakes, lime juice, and olive oil to a food processor. Puree/Grind for three minutes until combined.
  2. Cook the pasta according the instructions. Pour into a colander and then let sit until the rest of the ingredients are prepared.
  3. To char the corn, you have three options. Husk the corn and set over a medium flame stovetop or over an open grill flame. Or you can char the corn under a broiler in the oven set to high. Once charred, sit the corn upright in the serving bowl. Use a sharp knife to cut the kernels off the cob. Turn the cob and slice the other side. Continue turning and slicing until all kernels are sliced off the cob.
  4. Add the pasta to the large bowl in which the kernels are also in. Toss the pasta, corn, and sauce together in the bowl.
  5. Top the pasta with halved tomatoes, sliced avocado, and microgreens. Serve!