' Mexican Street Corn ' Cappellacci Recipe

Make dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs while slowly incorporating flour from the inner wall until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle a little extra flour; if too dry, add a teaspoon of water. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to about 1.5–2 mm thickness (sheet setting 6–7 on many machines). Keep sheets covered to prevent drying.

Prepare filling

Place 2 cups of corn kernels into a food processor and pulse 4–6 times until coarsely chopped (do not puree; leave some texture). Alternatively, finely chop by knife.

In a medium bowl combine the chopped corn, ricotta, 1/2 cup crumbled cotija, 1/4 cup grated Parmesan, lime zest, lime juice, chopped cilantro, cumin, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Mixture should be soft but not runny; if too wet, fold in an extra tablespoon of Parmesan or drain some liquid from the ricotta.

Portion filling into teaspoon-sized mounds for assembling cappellacci (about 1 tsp or 6–8 g each). Cover and refrigerate until ready to fill.

Cut pasta and fill

Cut pasta sheets into roughly 3-inch squares (or 3x3 inch circles if using a cutter). Place a small mound (about 1 tsp) of filling in the center of each square, spacing at least 1 inch from edges.

Brush a little water along the edges of the pasta square, fold into a triangle to enclose filling and press out air. Bring the two lower corners of the triangle together to form a cappellacci (a little pouch) and press to seal. Repeat until all filling is used. Place formed cappellacci on a lightly floured tray and cover with a damp towel.

Cook sauce

In a medium skillet over medium heat, melt 2 tbs butter. Add the minced shallot and cook 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 1.5 cups fresh corn kernels and cook 3–4 minutes until bright and slightly softened. Pour in 1/2 cup stock and simmer 3 minutes. Add 1/2 cup heavy cream and simmer 4–5 minutes until sauce is slightly reduced.

Using an immersion blender (or transfer to a blender), puree the sauce until mostly smooth but still slightly textured. Return to the skillet, season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime juice. Keep warm on very low heat. Stir in 1 tbs butter just before serving to add silkiness.

In a small skillet, heat 1 tbs olive oil over medium heat. Add 2 cloves minced garlic and cook 20–30 seconds until fragrant (do not brown). Add 3/4 cup panko breadcrumbs and 1/4 tsp salt and toast, stirring, until golden brown, about 3–4 minutes. Remove from heat and stir in 1/2 tsp lime zest. Set aside.

Combine 3/4 cup raw corn kernels with a pinch of salt and a squeeze of lime if desired; keep chilled. This will provide fresh crunchy texture to garnish the plated cappellacci.

Mix the 1 tsp chili powder with the 1/2 cup cotija reserved for serving in a small bowl if you prefer a lightly spiced cheese garnish; otherwise sprinkle cotija and dust chili powder directly over the plated pasta.

Cook cappellacci

Bring a large pot of water to a rolling boil and add 1 tbs kosher salt. Gently drop cappellacci into the boiling water in batches (do not overcrowd). Cook fresh pasta 2.5–4 minutes, depending on thickness, until al dente and they float. Use a slotted spoon to transfer them directly to the skillet with warm sweet corn sauce.

Toss the cooked cappellacci gently in the sauce with 1 tsp olive oil and 1 tbs butter to coat, being careful not to break them. Heat 30–60 seconds to marry flavors.

Plate 4–6 cappellacci per serving (depending on size). Spoon additional sauce around them. Scatter a few tablespoons of raw corn kernels on top for crunch, sprinkle with crumbled cotija, dust lightly with chili powder, then finish with garlic breadcrumbs and chopped cilantro. Serve with lime wedges on the side.