Description
This Mexican Street Corn Pasta Salad features roasted corn combined with tender pasta, lots of fresh herbs and cotija cheese tossed in a creamy, tangy dressing. It takes less than 30 minutes to make and just a handful of ingredients. This is the perfect side dish for any summer cookout.
Ingredients
- 12 ounces short cut pasta (I used Fusilli)
- 3 ears of corn, grilled
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- Zest and juice of 2 limes
- 1 teaspoon garlic powder
- 3/4 teaspoon chipotle chili powder
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1/2 red onion, diced
- 1 medium red bell pepper, diced
- 1 avocado, diced
- 1 cup cotija cheese (or feta cheese)
Instructions
1. Husk corn. Brush the corn with oil. Place corn on 375F grill and cook for 12 minutes, turning every couple minutes to evenly roast all sides. Remove from the grill once cooked and allow to cool.
2. Bring a large pot of salted water to a boil. Boil pasta according to package directions. Drain once done cooking and drizzle a tablespoon of olive oil over the pasta. Toss to combine. This helps prevent the pasta from sticking together.
3. Once the corn is cool, cut the corn off the cob.
4. Make the dressing. In a medium size bowl, add the sour cream, mayonnaise, lime zest and juice. Add in the garlic powder and chipotle chili powder. Stir to combine.
5. Make the pasta salad. In a large bowl, add the pasta, corn, chopped red bell pepper, chopped onion, fresh cilantro and half the cotija cheese. Add the dressing and toss to combine. Add the avocado on top as well as the remaining cotija cheese.
6. Serve and enjoy!
Notes
- Storage – store leftovers covered in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 12
- Category: Side Dish
- Method: Grill (for the corn), Stove Top (for the pasta)
- Cuisine: Mexican