- 1 Pound dried macaroni
- 2 ears of corn
- 1/2 Cup olive oil
- 1/4 Cup lemon juice
- 1 serrano pepper, seeded and diced
- 1 Teaspoon honey
- 1 Teaspoon dijon
- 1 clove garlic, minced
- 2 Teaspoons salt
- 1 Teaspoon black pepper
- 1 Cup cherry tomatoes, halved
- 1/2 Cup farmers cheese or feta, diced
- 1 Tablespoon basil, chiffonade
- 1 Tablespoon cilantro, chopped
Cook the dried macaroni according to the package directions. When cooked to al dente, strain the pasta and rinse with cold water to remove some of the starches, then set aside to cool.
Next, use the gas burner on your stove, a grill, or the broiler setting in your oven to char the outside of the corn slightly. Keep turning the corn when you hear a popping sound until the both ears are nicely chard. Allow to cool slightly so you can comfortably handle the corn. Using a knife, cut the corn kernels off the cob. The corn should be chard, but still crunchy. Set the corn aside to cool.
Combine the oil, lemon juice, serrano, honey, dijon, garlic, salt, and pepper in a jar with a lid and shake until emulsified. Finally, combine all ingredients in a bowl and toss to evenly distribute the ingredients.