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Street Corn Pasta Salad 

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This Street Corn Pasta Salad combines the vibrant flavors of Mexican street corn with creamy pasta, smoky roasted corn, tangy lime, spicy jalapeños, and cotija cheese, making it a flavorful side dish or light meal.

Ingredients

400g pasta

2 roasted corn cobs

3 green onions

1 shallot

2 jalapeños

1/2 cup cilantro

1 cup cotija cheese

1 cup sour cream

1/2 cup mayo

3 cloves garlic

Juice and zest of 1 lime

1 tsp smoked paprika

1 tsp chili powder

1 tsp salt & pepper

Instructions

  1. Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta down. Set aside.
  2. Roast the corn on the grill or in the oven until it’s golden and slightly charred (about 10 minutes). Once roasted, cut the kernels off the cobs and set them aside.
  3. Thinly slice the green onions, shallot, and jalapeños. Mince the garlic.
  4. In a large mixing bowl, combine the sour cream, mayo, lime juice and zest, smoked paprika, chili powder, salt, and pepper. Add the minced garlic and mix well until the dressing is smooth and creamy.
  5. Add the cooled pasta, roasted corn, green onions, shallot, jalapeños, and cilantro to the bowl with the dressing. Toss everything together until well-coated.
  6. Sprinkle the cotija cheese over the salad and gently toss again.
  7. For best flavor, refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Notes

For extra heat, add more jalapeños or drizzle some hot sauce over the top.

Grilled bell peppers or zucchini can be added for more texture and flavor.

For a vegan version, use vegan sour cream, mayo, and cotija cheese or nutritional yeast.

If you want more protein, try adding grilled chicken, shrimp, or black beans.

Nutrition

Find it online: https://justsosavory.com/street-corn-pasta-salad/