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Mexican street corn pasta salad

Mexican street corn pasta salad

This Mexican street corn pasta salad mixes buttery charred corn with pasta and a lightly spicy dressing for the perfect lunch or side dish.
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Prep Time 15 minutes
Course: Salad
Ingredients Method

Ingredients
  

Salad:
  • 12 oz frozen corn
  • 2 Tbsp butter
  • 8 oz ditalini pasta
  • ¼ c cilantro chopped
  • 1 small jalapeno diced
  • 3 scallions sliced
  • 1 avocado diced
  • ½ c parmesan cheese
Dressing:
  • ¼ c mayonnaise
  • ¼ c sour cream
  • juice of 1 lime
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • pinch of salt, to taste

Method
 

  1. Start by boiling water for the pasta and cooking it until el dente.
  2. While the pasta is cooking, melt the butter in a large skillet. Cook the corn, stirring often, until it's lightly charred. Transfer to a salad bowl.
  3. Chop the scallions, jalapeno, fresh cilantro, and avocado (if using)
  4. Drain the pasta and cool with cold water. Toss the pasta with oil while you finish preparing the salad components so it doesn't stick together.
  5. Whisk together the dressing ingredients.
  6. When ready to serve, toss the charred corn with cooled pasta, scallions, jalapeno, fresh cilantro and avocado. Sprinkle in the parmesan and drizzle on the dressing.
  7. Mix well and serve immediately.