Mexican Street Corn Pasta Salad
Mexican Street Corn gets a delicious new twist in this pasta salad
Ingredients
- 1 lb radiatore or other short cut pasta
- 6 ears sweet corn on the cob
- 1/2 cup mayo
- 1/4 cup sour cream
- 1/2 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/2 lime juice
- 1/2 lime zest
- 6 oz crumbled feta or cotija cheese
- t Tbs cilantro, finely chopped
Instructions
- Cook the pasta according to package directions. Drain and rinse well with cold water. Set aside.
- Preheat grill.
- Shuck corn. Brush with olive oil and sprinkle with salt and pepper.
- Turn grill to medium heat. Place corn directly on the grill and grill 4 minutes, then rotate and grill another 4 minutes.
- Remove corn from grill and cool. Then cut the corn off the cob and add to a large mixing bowl.
Prepare the dressing
- In a small mixing bowl, mix the mayo, sour cream, chili powder, garlic, smoked paprika, salt, lime juice and zest.
Mix the pasta salad
- Add the pasta to the large mixing bowl along with the cheese and cilantro.
- Spoon the dressing overtop and mix well.
- Store in the fridge until ready to serve.