Cooked - Mexican Street Corn Pasta Salad

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Home Pricing Community My Recipes

Mexican Street Corn Pasta Salad

1.0

2 cups ditalini pasta (uncooked), or any small pasta shape

Diamond Crystal kosher salt

2-3 tablespoons extra virgin olive oil, enough to coat the skillet

3 cups fresh corn kernels about 4-6 ears total

Fresh cracked black pepper, to taste

2 cloves garlic, minced or grated

½ of a fresh jalapeño, minced, seeds and ribs removed

1 bunch cilantro, finely chopped, reserve some for garnish

1 bunch scallions, sliced, reserve some for garnish

¼ cup cotija cheese, crumbled, reserve some for garnish

½ cup sour cream

½ cup mayo

2 whole chipotle peppers packed in adobo

⅓ cup fresh lime juice, plus the zest of 1 of the limes

Diamond Crystal kosher salt

Fresh cracked black pepper

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the corn kernels and sauté for 5-7 minutes, until lightly charred. Season with salt and pepper.
Add the garlic and jalapeño and cook for 1 minute more, until fragrant.
Transfer the corn mixture to a large bowl. Add the cooked pasta, cilantro, scallions, and cotija cheese. Toss to combine.
In a small bowl, whisk together the sour cream, mayo, chipotle peppers, lime juice, and lime zest. Season with salt and pepper.
Pour the dressing over the pasta salad and toss to coat. Garnish with additional cilantro, scallions, and cotija cheese.
Serve chilled or at room temperature.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 70 weeks ago

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