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Mexican Street Corn Pasta Salad Recipe

Ingredients

How to make it

  • Cook pasta per package instructions. Drain thoroughly then place pasta in a large bowl and set aside.
  • Preheat grill.
  • Once grill is nice and hot place corn directly on grates.
  • Cook corn for 3-4 minutes per side until corn begins to char.
  • Once all sides have been slightly charred, remove from grill.
  • Remove corn off the cob standing corn firmly up on a cutting board and with a sharp nice carefully removing kernels.
  • Alternatively place a small bowl upside down inside a large mixing bowl. Hold corn standing up on top of inverted bowl and carefully run a down the side of the corn to remove the kernels.
  • Reserve about ¾ cup of the kernels and place the remaining kernels in a large bowl along with cooked pasta.
  • Add ½ cup cilantro and ½ cup green onion to pasta.
  • In a medium bowl mix together grated cotija cheese, mayonnaise, sour cream, lime zest and juice, garlic and a dash or two of chipotle chili pepper until blended.
  • Season sauce with a pinch of salt and pepper to taste.
  • Pour sauce in with pasta and corn and toss to coat.
  • Transfer pasta to a serving bowl and top with reserved corn and remaining ½ cup cilantro and ¼ cup green onion.
  • Refrigerate until ready to serve.

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The Cook

shandy Tacoma, WA

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