Mexican Street Corn Pasta (Print Version)
# Ingredients:
→ For the Salad
01 -
8 oz pasta (rotini or penne)
02 -
2 cups corn (fresh, frozen, or canned)
03 -
1/2 cup red onion, finely diced
04 -
1/2 cup chopped cilantro
05 -
1/2 cup cotija cheese, crumbled
06 -
1/2 jalapeño, finely chopped (optional)
→ For the Dressing
07 -
1/2 cup mayonnaise
08 -
2 tbsp sour cream
09 -
1 clove garlic, minced
10 -
1/2 tsp chili powder
11 -
1 tbsp lime juice
12 -
Salt and pepper to taste
# Instructions:
01 -
Cook pasta according to package instructions. Drain and rinse with cold water. Set aside.
02 -
If using fresh or frozen corn, cook in a skillet over medium-high heat until slightly charred. If canned, drain and dry before lightly toasting.
03 -
In a small bowl, whisk together mayonnaise, sour cream, garlic, chili powder, lime juice, salt, and pepper.
04 -
In a large mixing bowl, combine pasta, corn, red onion, cilantro, cotija cheese, and jalapeño.
05 -
Pour dressing over the salad and mix until evenly coated. Chill for 15–30 minutes before serving for best flavor.