Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

from femalefoodie.com
25 min
6 servings

This quick and easy Mexican street corn pasta salad is loaded with savory charred corn, salty cotija cheese and a tangy chipotle lime dressing. Enjoy on its own as an easy lunch or serve as a side dish for your next taco night.

Ingredients

  • 2 cups ditalini pasta (uncooked) (or any small pasta shape**)
  • Diamond Crystal kosher salt
  • 2-3 tablespoons extra virgin olive oil (enough to coat the skillet)
  • 3 cups fresh corn kernels* (about 4-6 ears total)
  • fresh cracked black pepper (to taste)
  • 2 cloves garlic (minced or grated)
  • 1/2 of a fresh jalapeño *** (minced, seeds and ribs removed)
  • 1 bunch cilantro (finely chopped, reserve some for garnish)
  • 1 bunch scallions (sliced, reserve some for garnish)
  • 1/4 cup cotija cheese (crumbled, reserve some for garnish)
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 2 whole chipotle peppers*** (packed in adobo)
  • 1/3 cup fresh lime juice (plus the zest of 1 of the limes)
  • Diamond Crystal kosher salt
  • fresh cracked black pepper

Directions

  1. 1

    Bring a large pasta pot of water to a boil over high heat, then salt the water liberally. Add ditalini pasta, stir, and cook according to package instructions. When the pasta is cooked, drain and rinse with cold water until pasta cools.

  2. 2

    Place the sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend to combine. Add kosher salt and fresh cracked black pepper to taste, and set aside until ready for assembly.

  3. 3

    In a large bowl (or the cooled pasta pot) mix the cooked and cooled pasta with the cooled charred corn, jalapeño, cilantro, scallion ,and crumbled cotija cheese. Pour over the chipotle lime dressing, (you may not need all of it****) and toss to combine. Taste and add additional kosher salt and fresh cracked black pepper if needed.