Mexican street corn is a great summer treat! We’re incorporating it into a creative pasta salad, just in time for summer cook outs.
Course Side Dish
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 10
Author Sparkle Markets
Ingredients
3-4ears of cornshucked or 3 cups frozen or canned corn
1tbspolive oil
1lbpastacooked according to package directions
1red bell pepperseeded and chopped
1/3cupchopped green onions
2jalapeñosseeded and chopped
1/2cupCotija or feta cheesecrumbled
1/4cupParmesan cheesegrated
2tbspchopped cilantro
1/3cupmayonnaise
1/3cupsour cream
1tspchili powder
1/8tspcayenne pepper
1/2tspsalt
1/4tspfreshly ground black pepper
3tbsplime juice
Instructions
Preheat outdoor grill for medium-high heat. Brush corn with olive oil. Grill, turning frequently, until lightly charred, about 10-15 minutes; cool and cut corn from the cob. If using frozen corn, sauté in a skillet with olive oil until browned.
In a large bowl, combine pasta, grilled corn, red pepper, green onions, jalapeño, cheeses and cilantro.
In a small bowl, whisk together mayonnaise, sour cream, chili powder, cayenne, salt, pepper and lime juice.
Pour dressing over pasta and corn mixture and mix well. Refrigerate until serving.