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Mexican Street Corn Pasta Salad
x 1
Quick pasta salad with charred corn, cotija cheese, and chipotle-lime dressing.
If making ahead, reserve some dressing and garnish separately; pasta will absorb dressing over time.
Bring a large pot of water to a boil and salt liberally. Add ditalini pasta and cook according to package instructions. Drain and rinse with cold water until pasta cools.
Heat a large skillet over high heat and drizzle in enough extra virgin olive oil to coat. Add corn kernels in one even layer, salt and pepper to taste, then immediately cover the skillet. Cook on high undisturbed for 5 minutes, or until corn is charred on the bottom and cooked through.
Remove lid, reduce heat to medium, add minced garlic, stir and cook 1–2 minutes, then remove from heat and let cool.
In a large bowl, mix cooked and cooled pasta with cooled charred corn, minced jalapeño (seeds and ribs removed), chopped cilantro (reserve some for garnish), sliced scallions (reserve some for garnish), and crumbled cotija cheese (reserve some for garnish).
Pour desired amount of chipotle lime dressing over the salad (you may not need all), toss to combine, taste and adjust salt and pepper.
Transfer to a serving platter and garnish with reserved cilantro, scallions, and cotija cheese. Serve immediately or chill until ready to serve, keeping garnish separate if making ahead.
Chipotle Lime Dressing
Ingredients
1/2 cups sour cream
1/2 cups mayo
2 whole peppers chipotle peppers in adobo packed in adobo
1/3 cups fresh lime juice plus the zest of 1 lime
Diamond Crystal kosher salt
fresh cracked black pepper to taste
Preparation
Place sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend until combined.
Season with kosher salt and fresh cracked black pepper to taste and set aside until ready to assemble.