Summer Street Corn Pasta Salad Recipe

Prep Time::30 mins

Cook Time::10 mins

Total Time::40 mins

Servings::12

Ingredients

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Original recipe (1X) yields 12 servings

8 ounces small or medium shell pasta

2 tablespoons kosher salt, plus 1 teaspoon kosher salt

5 large ears yellow corn

1 cup grape tomatoes, quartered

4 green onions, thinly sliced, divided

1/4 cup finely chopped cilantro

2 jalapenos, plus more if desired or for garnish, seeded and chopped

1 cup cotija cheese, plus more for garnish

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup fresh lime juice

2 teaspoons chili powder, plus more for garnish

2 teaspoons Mexican hot sauce, such as Cholula® or Valentina®

Directions

Bring a large pot of water to a boil. Add 2 tablespoons salt and pasta to water and cook, stirring often, until pasta is tender with a bite, 9 to 10 minutes. Drain and rinse with cold water just enough to bring the pasta to lukewarm or room temperature. Drain well. Add pasta to a large bowl and set aside.

Preheat a grill or grill pan to high heat. Place corn on grill and cook, turning occasionally, until half of each cob has charred grill marks, yet retains a crisp texture, about 2 minutes on each side. Set corn aside until cool enough to handle. 

Cut corn off of each cob and add corn to the pasta bowl. Reserve 1 tablespoon onions, and cilantro for garnish and add remaining onions and cilantro with tomatoes, jalapeno and cheese to the bowl. 

In a separate bowl, whisk together remaining 2 teaspoons salt with remaining ingredients until well combined. Pour sour cream mixture over pasta mixture and toss well. Transfer pasta salad to a serving bowl and top with reserved onions and cilantro. Sprinkle with additional cheese and chili powder if desired. Serve immediately or refrigerate until ready to serve.

By skill

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