Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

from spinachandbacon.com

This easy Mexican Street Corn Pasta Salad is loaded with creamy dressing, sauteed corn, pasta, lime, and cotija cheese.

Ingredients

  • 16 ozcorn (i use frozen yellow corn out of convenience.)
  • 2 tbspbutter
  • 8 ozdried pasta (cook it per package instructions)
  • ¼ cupsour cream (plain greek yogurt or whipped cottage cheese will also work)
  • 3 tbspmayonnaise (you can use 3 or 4 tablespoons)
  • 4 clovesgarlic (minced)
  • ½ cupcotija cheese, grated (plus extra based on preference)
  • ¼ cupred onion (or shallots)
  • 1lime
  • ½ tspchipotle powder
  • ¼ tspcumin
  • 2 tbspcilantro (finely diced)
  • ¼ tspsalt
  • 1 smalljalapeno, seed removed, finely diced (you can also used canned poblano peppers where are a bit more mild.)

Directions

  1. 1

    Cook the pasta per package instructions. Once it is cooked, drain the pasta.

  2. 2

    In a large skillet, add the butter. Once the butter melts, add the minced garlic and diced red onion or shallot.

  3. 3

    Once the garlic is starting to get light brown, add the corn and 1/4 tsp of salt. Mix well and cook until the corn starts to get golden brown.

  4. 4

    Add the cooked pasta to a large bowl and add the corn mixture once it is done cooking.

  5. 5

    Add in the sour cream, mayo, chipotle pepper powder, and cumin. Mix well

  6. 6

    Add in the lime, finely diced Jalapeno, cotija cheese, and cilantro.

  7. 7

    Mix well. You can add a little more cotija cheese, sour cream, mayonnaise based on your preference.