Street Corn Pasta Salad

Ingredients

• 12 oz short pasta, such as cavatappi or rotini
• 4 fresh corn kernels (Cut from about 4 ears of corn; frozen corn may be substituted.)
• 1 tbsp olive oil (For cooking the corn)
• 0.5 cup mayonnaise
• 0.5 cup sour cream (Mexican crema may be used instead.)
• 3 tbsp fresh lime juice (About 1 to 2 limes)
• 2 cloves garlic (Finely grated or minced)
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 0.5 tsp ground cumin
• kosher salt (To taste, plus generously for the pasta water)
• black pepper (To taste)
• 0.75 cup cotija cheese (Crumbled; feta can be substituted)
• 0.5 cup fresh cilantro (Chopped, plus more for serving)
• 1 jalapeño (Seeded and finely diced; optional for less heat)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, stirring occasionally so the pieces do not stick together.

2. 2

   Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta, rinse it briefly under cool water to stop the cooking, and transfer it to a large mixing bowl. Let it drain thoroughly so the dressing will not become watery.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the corn in an even layer and cook for 5 to 7 minutes, stirring occasionally, until the kernels are tender and have browned in spots. Remove the skillet from the heat and let the corn cool slightly.

4. 4

   In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, cumin, a pinch of salt, and black pepper until smooth and well combined.

5. 5

   Add the warm corn, cotija, cilantro, and diced jalapeño to the bowl with the pasta. Toss gently to distribute the ingredients without breaking the pasta.

6. 6

   Pour the dressing over the pasta mixture and toss until every piece is lightly coated. If the dressing is too thick, loosen it with the reserved pasta water, adding 1 tablespoon at a time.

7. 7

   Taste and adjust the lime juice, salt, pepper, chili powder, or jalapeño as needed. Cover and refrigerate for at least 20 minutes so the flavors can meld.

8. 8

   Serve chilled or slightly cool, finished with additional cotija, cilantro, lime wedges, and a light dusting of chili powder if desired.

Notes

The source provides only a title/description and hashtags, not a written ingredient list or transcript. This recipe is therefore a culinary reconstruction based on the street-corn-pasta-salad concept. If making ahead, reserve a little dressing and toss it in just before serving, since pasta absorbs dressing as it sits. Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition per serving

• side dish
• pasta salad
• summer
• Mexican-inspired
• vegetarian
• no-bake
• barbecue
• potluck