Street Corn Inspired Pasta Salad

Ingredients

• 1 lb Pasta (short shape like rotini, fusilli, or bow tie)
• 3 cup Corn kernels (fresh, frozen, or canned; roasted until golden)
• 0.5 cup Mayonnaise
• 0.25 cup Sour cream (or Mexican crema)
• 2 tbsp Lime juice (freshly squeezed)
• 1 tsp Chili powder
• 0.5 tsp Smoked paprika
• 1 Jalapeño (seeded and finely diced)
• 0.5 cup Cilantro (freshly chopped)
• 0.5 cup Cotija cheese (crumbled)
• Salt and black pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta quickly.

2. 2

   While the pasta cooks, roast the corn. If using fresh or frozen, sauté in a pan with a little oil over medium-high heat until the kernels are charred and golden brown, about 5-8 minutes. Set aside to cool.

3. 3

   In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth and well combined.

4. 4

   Add the cooled pasta and roasted corn to the bowl with the dressing.

5. 5

   Fold in the finely diced jalapeño, chopped cilantro, and crumbled cotija cheese.

6. 6

   Toss everything together until the pasta is evenly coated in the sauce. Season with salt and black pepper to taste.

7. 7

   Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

For extra creaminess, you can increase the sour cream or add a splash of milk if the pasta absorbs too much sauce while chilling. If you can't find Cotija, Feta cheese is a good substitute.

Nutrition per serving

• pastasalad
• streetcorn
• elote
• summer
• sidedish
• vegetarian
• easyrecipe