Just in time for summer BBQ’s, this Mexican Street Corn Salad is a bright side dish to accompany anything you are grilling!
Mexican Street Corn Pasta Salad
Ingredients:
- 6 oz rotini pasta
- 2 (15 oz) can golden kernel corn
- 1 cup cotija cheese (Mexican crumbling cheese), or feta
- ⅔ cups chopped cilantro
- 1 small/ medium red onion,diced
- 1.5 large fresh jalapenos, deseeded, deveined & diced(about ⅓ cup)
- olive oil
Creamy Chile Lime Dressing
- 1 cup sour cream
- ½ cup real mayonnaise
- 3-4 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- ½ teaspoon cumin, heaping
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon coarse ground black pepper
Mexican Street Corn Pasta Salad Instructions:
1. In a large pot of generously salted water, boil pasta just to al dente. Drain and let cool.
2. While pasta is boiling, heat olive oil in skillet over medium high heat. Drain corn and add to hot skillet. Corn should sizzle a little and possibly pop. Sautee corn until brown and a little seared. Remove from heat and allow to cool.
3. When pasta and corn are cooled, combine in a large bowl with chopped cilantro, diced onion, diced jalapeno peppers and 1 cup crumbled cotija cheese.
4. Whisk together dressing ingredients, drizzle about ½-2/3 over salad and toss. Save the rest of dressing for leftovers since the pasta will soak up the dressing and need refreshing.
Recipe from: Southern Discourse
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