Street Corn Pasta Salad
A delicious and refreshing pasta salad inspired by Mexican street food, featuring roasted corn, creamy dressing, and fresh herbs.
Ingredients
Pasta and Corn
- 400 g pasta
- 2 cobs roasted corn Husked and roasted
Vegetables and Herbs
- 3 green onions Thinly sliced
- 1 shallot Finely minced
- 2 jalapeños Diced
- 1/2 cup cilantro Chopped
- 1 cup cotija cheese Crumbled or grated
Dressing
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic Minced
- 1 lime Juice and zest
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt & pepper To taste
Instructions
Preparation
- Husk the corn and roast it in a pan with olive oil for about 10-15 minutes, rotating occasionally. Once cooked, separate the kernels from the cob.
- Bring a pot of salted water to a boil, add the pasta, and cook until al dente. Strain and set aside, drizzling with olive oil to prevent sticking.
- Prep the other ingredients: thinly slice the green onion, finely mince the shallot, garlic, jalapeño, and cilantro, and crumble/grate the cotija cheese. Zest and juice 1 lime.
Dressing
- Combine sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, and salt and pepper in a bowl.
Assembly
- In a large bowl, add the cooked pasta, roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese. Pour the dressing over top and mix well.
- Garnish with extra cotija and fresh herbs, then serve.
Notes
For optimal flavor, chill the salad for at least 30 minutes before serving. You can use frozen corn if fresh is not available. Adjust spice levels as preferred.