Description
A vibrant pasta salad that combines the flavors of Mexican street corn with tender rotini pasta, charred corn, and a creamy dressing.
Ingredients
- 1 lb dry rotini or fusilli pasta
- 3 cups frozen corn, thawed and dried
- 1 tbsp olive oil
- 0.5 cup mayonnaise
- 0.5 cup full-fat sour cream
- 0.5 cup crumbled cotija cheese
- 1 whole fresh jalapeño, diced and seeded
- 0.25 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water until fully cooled.
- Char the Corn: Heat the olive oil in a cast iron skillet over medium-high heat. Spread the thawed corn in a single layer in the skillet. Let it cook undisturbed for about 4 minutes, then toss and cook for another 2 minutes or until the corn is charred.
- Mix the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and kosher salt until smooth.
- Combine and Toss: Add the cooled pasta, charred corn, diced jalapeño, cilantro, and cotija cheese to the dressing. Gently fold everything together.
- Chill: Cover the salad and refrigerate for at least one hour before serving.
Notes
For best results, chill the salad for longer to enhance the flavors. You can customize the dish by adding more vegetables or using vegan substitutes.