Mexican Street Corn Pasta Salad
Servings: 8
Ingredients
- 8 ounces rotini or elbow pasta
- 3 cups fresh corn kernels about 4 ears
- 1 tablespoons olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- 1 clove garlic, finely minced
- 1 lime, juiced
- ½ teaspoon chili powder
- salt and pepper to taste
- ½ cup cojita or feta cheese, crumbles
- ½ cup chopped fresh cilantro or parsley
- ½ cup chopped green onions
Instructions
- Boil the pasta in salted water until al dente. Drain and rinse under cool water. Set aside to chill in the fridge.
- Heat olive oil in a skillet over medium-high heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred. Let cool.
- In a small bowl, whisk together the mayonnaise, sour cream, garlic, lime juice, chili powder, paprika, salt and pepper.
- In a large bowl, combine the pasta, corn, cheese, cilantro, and green onion. Pour the dressing over the pasta mixture and stir everything together until the pasta is well coated. Taste and adjust the seasoning if needed.
- Cover and refrigerate for 15 - 30 minutes before serving for the best flavor. Garnish with cilantro and paprika before serving if you'd like.