Mexican Street Corn Pasta Salad
Ingredients:
12 oz rotini or penne pasta
4 ears of corn, grilled and kernels removed (or 3 cups frozen corn, thawed)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup fresh lime juice (about 2 limes)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled cotija cheese (or feta if unavailable)
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and diced (optional)
1/2 red onion, finely diced
1/4 cup green onions, sliced
Lime wedges for garnish
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
Grill the Corn (if using fresh corn):
If you’re using fresh corn, brush the ears with a little olive oil and grill them over medium-high heat until slightly charred, turning occasionally (about 8-10 minutes). Let the corn cool slightly, then use a sharp knife to slice off the kernels. If using frozen corn, simply thaw and pat dry.
Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until smooth and creamy.
Assemble the Salad:
Add the cooked pasta, grilled corn kernels, red onion, cotija cheese, cilantro, jalapeño (if using), and green onions to the bowl with the dressing. Toss everything together until evenly coated.
Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature, garnished with extra cotija cheese, cilantro, and lime wedges.