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Categories:
spinach corn green onion shallots parsley cilantro dill sprigs lightly lime juice orange zest clove garlic corn oil mayonnaise kosher salt
Viewed: 37 - Published at: 6 years agoIngredients
- 9 ounces spinach
- 6 ears sweet corn
- 1/2 cup green onion sliced on a bias
- 4 shallots halved and sliced thinly
- 1/4 cup parsley leaves
- 1/4 cup cilantro leaves
- 1/4 cup dill sprigs lightly chopped
- 1/4 cup lime juice
- 1 orange zest each, and juice
- 1 clove garlic
- 1/4 cup corn oil
- 1 cup mayonnaise
- kosher salt
Method
- For the Dressing: In a food processor add in the lime juice, orange zest and juice, garlic and jalapeno. Puree for 30 seconds then slowly stream in the corn oil until incorporated. Add in the mayonnaise and season with salt and pepper. Puree until combined. Refrigerate until needed.
- Cook the corn on the cob on a grill or over a low flame on the stove until charred but not to black. Remove to a cutting board and once cooled, shuck and cut the corn off the cob.
- Combine the corn with the shallots, parsley, cilantro and dill. Mix well.
- Cook the Three Bridges Spinach and Cheese Tortellini according to package directions. Drain the tortellini well and then toss with the dressing while warm.
- Toss the tortellini with half the corn mixture.
- Divide the tortellini onto 4 plates. Top the tortellini with the remaining corn mixture. At this point you could also top with any or all of the avocado, cherry tomatoes and cotija cheese.
- Serve and enjoy!
