Mexican Street Corn Pasta Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 -10
Ingredients
- 1 pound rotini pasta
- 6 ears of corn (husks removed)
- 1 cup roughly chopped cilantro
- 3/4 cup chopped green onion
- 1 cup grated cotija cheese
- 1 cup regular mayonnaise
- 1/2 cup sour cream
- Zest and juice of one lime
- 1 garlic clove (minced)
- 1–2 dashes of chipotle chili pepper
- Salt and pepper to taste
Instructions
- Cook pasta per package instructions. Drain thoroughly then place pasta in a large bowl and set aside.
- Preheat grill.
- Once grill is nice and hot place corn directly on grates.
- Cook corn for 3-4 minutes per side until corn begins to char.
- Once all sides have been slightly charred, remove from grill.
- Remove corn off the cob standing corn firmly up on a cutting board and with a sharp nice carefully removing kernels.
- Alternatively place a small bowl upside down inside a large mixing bowl. Hold corn standing up on top of inverted bowl and carefully run a down the side of the corn to remove the kernels.
- Reserve about 3/4 cup of the kernels and place the remaining kernels in a large bowl along with cooked pasta.
- Add 1/2 cup cilantro and 1/2 cup green onion to pasta.
- In a medium bowl mix together grated cotija cheese, mayonnaise, sour cream, lime zest and juice, garlic and a dash or two of chipotle chili pepper until blended.
- Season sauce with a pinch of salt and pepper to taste.
- Pour sauce in with pasta and corn and toss to coat.
- Transfer pasta to a serving bowl and top with reserved corn and remaining 1/2 cup cilantro and 1/4 cup green onion.
- Refrigerate until ready to serve.
Notes
You can find Chipotle Chili Pepper in the spice aisle.