Street Corn Pasta Salad
🇲🇽 Mexico
Ingredients
- 8 oz dry ditalini pasta or elbow macaroni
- 1 tablespoon butter
- 1/2 cup white onion, diced
- 1 large chipotle chili in adobo sauce, chopped (about 2 tablespoons)
- 3 cups fresh corn (about 3-4 ears, or frozen)
- 1/3 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 2 1/2 teaspoons Tajin
- 1 small lime, juiced
- 1/2 cup milk
- 1/2 cup Cotija cheese, shredded
- 1/2 cup chopped fresh cilantro
Steps
- Melt butter in a large skillet over medium heat. Add onion, corn, and chipotle peppers.
- Turn heat to high, cover, and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat and let cool completely.
- Cook pasta in salted boiling water according to package instructions. Drain and rinse with cold water to cool.
- In a bowl, mix mayonnaise, sour cream, Tajin, lime juice, and milk to make the sauce.
- In a large mixing bowl, combine pasta, cooled corn mixture, and sauce.
- Top with Cotija cheese and cilantro. Serve immediately.
Source: tastesbetterfromscratch.com