Mexican Street Corn Pasta Salad

Ingredients

For The Corn:

1 tablespoon vegetable oil or melted butter

6 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups

½ teaspoon kosher salt

¼ teaspoon ground black pepper

For the Pasta:

8 oz. of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work.

For The Mexican Corn Dressing:

¼ cup mayonnaise I prefer this vegan mayo

3 tablespoons sour cream

½ teaspoon chili powder

¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

For The Mexican Corn Salad:

2 medium-size jalapeno seeded and sliced/chopped

½ cup red onion chopped finely

¼ cup fresh cilantro chopped - more to use as garnish

½ cup cotija cheese crumbled

source: foolproofliving.com

Instructions

For The Grilled/Roasted Mexican Street Corn Salad Recipe:

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.

Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.

While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer to a bowl. Add in the roasted corn.

To make the Mexican Corn Dressing (Chili Lime Dressing): Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.

To assemble the Roasted Corn Pasta Salad: Pour the chili lime corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.

Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) charred. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.

While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer it to the bowl with the sauteed corn.

To make the Chili Lime Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.

To assemble the Mexican Corn Pasta Salad: Pour the chili-lime dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.

Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.