Mexican Street Corn Pasta Salad
Ingredients:
12 oz pasta (rotini, penne, or bow-tie work well)
2 cups corn kernels (fresh, frozen, or canned; charred if possible)
1 cup cotija cheese (or feta), crumbled
1/2 cup red onion, finely diced
1/2 cup cilantro, chopped
1-2 jalapeƱos, seeded and diced (optional)
1/4 cup green onions, chopped (optional)
For the Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice (about 1 lime)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
1. Cook the Pasta:
Cook the pasta according to the package instructions. Drain, rinse with cold water to cool it down, and set aside.
2. Char the Corn:
If using fresh or frozen corn, heat a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it’s lightly charred, about 5-7 minutes. Set aside to cool.
If using canned corn, drain and pat dry, then follow the same charring process in the skillet.
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Taste and adjust seasoning if needed.
4. Assemble the Salad:
In a large mixing bowl, combine the cooled pasta, charred corn, crumbled cotija cheese, red onion, cilantro, jalapeƱos (if using), and green onions (if using).
Pour the dressing over the pasta salad and toss until everything is evenly coated.
5. Chill and Serve:
Refrigerate the salad for at least 30 minutes to let the flavors meld together.
Garnish with additional cotija cheese, cilantro, or a sprinkle of chili powder before serving, if desired.