For the Charred Elote Pappardelle:

• 12 Oz. pappardelle pasta
• 4 Ears of corn, charred
• Half of an yellow onion, minced
• 4 TBSP Olive oil
• 6 Garlic cloves, peeled and sliced in thicker pieces (for the garlic chili lime oil)
• 1/2 TSP chili powder (for the garlic chili lime oil)
• Fresh lime juice from one whole lime, divided (1 half for the oil mixture and one half for the dish) + wedges for garnish
• 4 TBSP of salted pasta water reserved (do not forget!)
• 1 Cup of chicken broth
• 1 Cup wine wine
• 2 TBSP jalapeño, diced
• 1 and 1/2 TBSP Elote seasoning
• 1/2 Cup fresh Cilantro
• Crumbled cotija cheese for garnish
  

For the Garlic Chili Lime Oil:

• 6 Whole garlic cloves, peeled and sliced in thicker pieces
• 1/2 TSP chili powder
• Frresh lime juice from half of a lime

1. Heat a grill pan or grill outside with non stick spray. Place corn on the Cobb over medium high heat and grill until all sides are nicely charred. This will take about 30 minutes. Make sure to turn every so often and check on them.
2. In the meantime, while your corn chars. Prep garlic chili lime oil. Pour 4 TBSP in a bowl, slice whole garlic cloves and place in the oil, juice half of one lime and add 1/2 TSP chili powder
3. Prep onion, jalapeño, cilantro and lime wedges.
4. Once corn is charred, remove from heat to let cool. In a large pot heat salted water over medium to high heat until it is boiling. Once boiling, add pasta, lower heat to medium and cook for 7-8 minutes or until al dente. Once pasta is done cooking, drain and run under cold water. Pour a little olive oil and mix to ensure pasta does not stick together and tear apart.
5. Cut corn from their husks and set aside.
6. In a sauce pan, pour the chili oil and cook garlic until fragrant about 3 minutes. Add onions and cook for another 2 minutes. Add jalapeño and cook for an additional 2 minutes. Add white wine and bring to a simmer. Cook until about half way reduced, 5 minutes mixing throughout the 5 minutes.
7. Once wine has reduced, add chicken broth, corn and cilantro. Bring it to a simmer. Mix well and add juice of half a lime. Add 1 and 1/2 TBSP Elote seasoning. Cover with a lid and Simmer for 30 minutes or until thickened. Stir every so often.
8. After 30 minutes, add cooked pappardelle and mix well. Serve immediately and garnish with crumbled cotija cheese, sprinkled chili powder, extra elote seasoning, cilantro sprigs and lime wedges. You can also serve sour cream on the side.
9. ENJOY!