Street Corn Pasta Salad

Ingredients

• 400 g pasta (about 400g)
• 2 corn cobs (roasted)
• 3 green onions (thinly sliced)
• 1 shallot (finely minced)
• 2 jalapeno (finely minced)
• 0.5 cup cilantro (finely minced)
• 1 cup cotija cheese (crumbled or grated)
• 1 cup sour cream
• 0.5 cup mayo
• 3 cloves garlic (finely minced)
• 1 lime (juice and zest)
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt & pepper

Steps

1. 1

   Husk your corn and roast it. You can roast it on the barbeque, in the oven, or fry it on a pan. To pan-fry, heat olive oil in a pan and fry for about 10-15 minutes, making sure to rotate every couple minutes until the kernels start to brown and char.

2. 2

   Once cooked, take a knife or peeler to separate the kernels from the cob and set aside.

3. 3

   Meanwhile, bring a large pot of salted water to a boil.

4. 4

   Add in your pasta and cook until al dente. Strain the pasta and set aside. (Tip: drizzle some olive oil and toss to prevent pasta from sticking).

5. 5

   Prep your other ingredients: thinly slice the green onion, finely mince the shallot, garlic, jalapeno, and cilantro, and crumble or grate the cotija cheese. Zest and juice 1 lime.

6. 6

   Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper in a bowl.

7. 7

   In a large bowl, add your cooked pasta along with the roasted corn, green onions, shallot, jalapeno, cilantro, and cotija cheese.

8. 8

   Pour the dressing over top and mix well until everything is thoroughly coated.

9. 9

   Top with more cotija cheese and fresh herbs if desired and enjoy!

Notes

If short on time, you can use canned corn and fry it in a pan with some butter until golden. If you can't find Cotija cheese, you can substitute feta or Grana Padano.

Nutrition per serving

• pasta salad
• street corn
• elote
• summer
• side dish
• vegetarian
• main dish