Mexican Street Corn Pasta (Print Version)
# Ingredients:
→ Salad
01 -
16 oz rotini pasta
02 -
2 teaspoons olive oil
03 -
40 oz frozen fire-roasted corn, cooked according to package directions, or 45 oz canned corn, drained
04 -
1 cup crumbled Cotija or queso fresco cheese
05 -
1/3 cup freshly chopped cilantro, plus more for garnish
→ Dressing
06 -
1 cup sour cream
07 -
1/2 cup mayonnaise
08 -
2 tablespoons olive oil
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon garlic powder
11 -
2 pinches cayenne pepper
12 -
3 tablespoons lime juice
13 -
2 teaspoons lime zest
14 -
Kosher salt, to taste
15 -
Fresh cracked pepper, to taste
# Instructions:
01 -
Cook rotini pasta according to package instructions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper. Set aside to cool to room temperature or refrigerate to speed up the process.
02 -
In a medium bowl, mix together sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and a couple pinches of salt and pepper.
03 -
In a large bowl, add cooled pasta, corn, Cotija cheese, and cilantro.
04 -
Pour most of the prepared dressing over the pasta mixture and toss until well combined.
05 -
Transfer the salad to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
# Notes:
01 -
If making the salad ahead, blend Cotija cheese with dressing ingredients for a creamier consistency. Add half the dressing when preparing the salad and the other half just before serving.
02 -
Salt the pasta water generously to enhance the flavor. Aim for water as salty as the sea with 2-4 tablespoons of Kosher salt.
03 -
Cook pasta to al dente by reducing the cooking time by one minute from the lowest range on the package directions.
04 -
If fresh sweet corn is in season, replace frozen corn with raw corn kernels cut from the cob, or use leftover grilled corn for a smokier flavor.