Prep Time::30 mins
Cook Time::10 mins
Total Time::40 mins
Servings::12
Ingredients
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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.