Mexican Street Corn Pasta Salad
Ingredients:
12 oz (340g) pasta (such as rotini or penne)
2 cups frozen corn kernels, thawed or fresh corn kernels (from 2-3 ears of corn)
1 tablespoon olive oil
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
1 avocado, diced (optional)
For the Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice (freshly squeezed)
1 tablespoon adobo sauce (from canned chipotle peppers) or 1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
Directions:
Cook Pasta:
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare Corn:
In a large skillet, heat olive oil over medium-high heat. Add the corn and cook, stirring occasionally, until the corn is slightly charred and golden brown, about 5-7 minutes. Remove from heat and let cool.
Prepare Vegetables:
While the pasta and corn are cooling, prepare the vegetables: dice the red bell pepper, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro.
Make Dressing:
In a small bowl, whisk together mayonnaise, sour cream, lime juice, adobo sauce (or smoked paprika), garlic powder, cumin, salt, and pepper until smooth and well combined.
Combine Salad:
In a large bowl, combine the cooked pasta, charred corn, red bell pepper, cherry tomatoes, red onion, and cilantro. Gently fold in the dressing until everything is well coated.
Add Cheese and Avocado:
Gently fold in the crumbled cotija cheese and diced avocado if using.
Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Give it a good stir before serving.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes (plus chilling time)
Kcal: Approx. 300 per serving | Servings: 6