Street Corn Pasta Salad
A delightful fusion of traditional Mexican street corn and classic pasta salad, perfect for summer gatherings.
Equipment
- Grill
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 4 ears Corn Grilled and kernels removed
- 12 ounces Pasta Fusilli, penne, or farfalle
- 1/2 cup Mayonnaise Or Greek yogurt for a lighter version
- 1/2 cup Sour Cream
- 2 tablespoons Lime Juice Juice of 2 limes
- 2 cloves Garlic Minced
- 1 teaspoon Chili Powder Plus more to taste
- 1/4 teaspoon Smoked Paprika
- 1/2 cup Cotija Cheese Crumble for topping
- 1/4 cup Fresh Cilantro Chopped
- 1 whole Jalapeño Seeded and finely chopped
- to taste Salt and Pepper
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2. Grill the corn: Preheat your grill to medium-high heat. Grill the corn until slightly charred on all sides, about 10 minutes. Once cool, cut the kernels off the cob.
- 3. Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, and smoked paprika. Adjust the seasoning with salt, pepper, and additional chili powder to taste.
- 4. Assemble the salad: Add the cooked pasta, grilled corn, cotija cheese, cilantro, and jalapeño to the dressing. Toss until everything is evenly coated.
- 5. Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, with additional cotija cheese and cilantro on top, if desired.
Notes
For a vegan version, use vegan mayonnaise and omit the cotija cheese. You can also add more vegetables like diced avocado or bell peppers.