Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad will be a hit at your next potluck. Loaded with fire roasted corn, fresh cilantro, creamy cotija cheese then tossed with a chili-lime dressing!
Ingredients
- 16 ouncesditalini pasta
- 2 tablespoonsolive oil
- 12 ouncesfire roasted corn
- 2 clovesgarlic, minced ((2 teaspoons))
- ½ bunchcilantro (, finely chopped)
- ⅓ cupcotija cheese (, crumbled)
- salt and pepper (, to taste)
- ½ cupsour cream
- ½ cupmayonaisse
- 3limes limes (, juiced (about 3 tb))
- 1chipotle pepper (, packed in adobo)
- 1lime (, zested)
- ½ teaspoonsalt
Directions
- 1
Cook pasta: In a large pot, boil water and cook 16 ounces ditalini pasta according to package directions. Be sure to salt the water!
- 2
Drain and cool pasta: Drain pasta and rinse with cold water to cool down the pasta.
- 3
Cook corn: Over medium heat, heat a large skillet and add 2 Tablespoons olive oil, 1 teaspoon salt and 12 ounces corn. Sauté for 2 minutes. Add 2 teaspoons garlic then cook for an additional 1 minute.
- 4
Make dressing: In a blender, add 1/2 cup sour cream, 1/2 cup mayonnaise, 1 chipotle pepper in adobo sauce, 3-4 Tablespoons lime juice, zest of 1 lime, and 1/2 teaspoon salt. Blend well.
- 5
Assemble Salad: Add pasta, corn, dressing, 1/2 bunch chopped cilantro and 1/3 cup crumbled cotija cheese (reserve a little for the top). Gently toss.
- 6
Serve: Serve immediately. If you are making ahead, cover tightly and store in refrigerator but do not add dressing until right before serving.