Description
A vibrant and creamy pasta salad inspired by the flavors of Mexican street corn, featuring roasted corn, jalapeños, and a luxurious dressing.
Ingredients
Scale
- 400g pasta (your choice)
- 2 roasted corn cobs
- 3 green onions
- 1 shallot
- 2 jalapeños
- 1/2 cup cilantro
- 1 cup cotija cheese
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic
- Juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Drain and allow it to cool. Rinse under cold water to stop the cooking process.
- Prepare the corn: Remove the kernels from the roasted corn cobs. If using canned or frozen corn, ensure they are well-drained.
- Mix the base ingredients: In a large mixing bowl, combine the cooled pasta with the corn, chopped green onions, diced shallot, sliced jalapeños, and chopped cilantro.
- Whip up the dressing: In a separate bowl, mix together the cotija cheese, sour cream, mayo, minced garlic, lime juice, lime zest, smoked paprika, chili powder, and salt and pepper. Whisk until smooth.
- Combine: Pour the dressing over the pasta mixture and gently toss everything together until all the ingredients are well coated.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
Can be prepared up to a day in advance. Hold off on adding cilantro until just before serving for a fresh taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg