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Street Corn Pasta Salad

🇲🇽 Mexico

Servings: 10 Prep: 10 minutes Cook: 10 minutes Total: 20 minutes

Ingredients

  • 16 oz ditalini or mini farfalle pasta
  • 32 oz roasted corn, grilled or thawed if frozen
  • ½-1 cup cotija cheese, crumbled
  • ½ cup cilantro, chopped
  • 2 tablespoons jalapenos, minced (or serrano)
  • 1½ cups sour cream (or full-fat Greek yogurt)
  • ¾ cup mayonnaise
  • ¼ cup lime juice
  • 1 tablespoon Tajin seasoning
  • 1-3 teaspoons chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder

Steps

  1. Bring a large pot of generously salted water to a boil. Cook the pasta 1 minute past al dente. Drain without rinsing, reserving a splash of pasta water. Spread on a plate or baking sheet to cool.
  2. In a measuring cup, whisk together sour cream, mayonnaise, lime juice, Tajin, minced chipotle, cumin, and garlic powder to make the crema dressing. Taste and adjust seasoning.
  3. In a large bowl, toss the cooled pasta with a splash of the crema dressing.
  4. Add the corn, cotija cheese, cilantro, and jalapenos to the pasta. Toss with remaining dressing and adjust seasoning to taste.
  5. Refrigerate until ready to serve. Store leftovers in an airtight container.

Notes

Add cooked, diced chicken for extra protein to make it a full meal.

Source: www.littlespicejar.com