Street Corn Pasta Salad
Street corn pasta salad combines all of the delicious flavors you love about street corn and combines them with pasta for a unique summer favorite side dish.
Ingredients
- 5 ears Corn on the cob, husk and silk removed
- 1 pound Rotini Pasta
- 1 large Jalapeno, chopped
- 1 small Red Onion, chopped
- ¼ cup Butter, melted
- 1 cup Queso Fresco, broken into small pieces
- ¼ cup Fresh Parsley or cilantro, chopped
- 1 tbs Garlic Powder
- Salt and Pepper to taste
- Tajin (optional)
DRESSING
- ½ cup Mayonnaise
- 1 cup Sour Cream
- ¼ cup Olive Oil
- 1 large Fresh Lime (Juice and Zest)
- 1 tbs Chili Powder
- 1 teaspoon Cumin
- 1 tbs Garlic Powder
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°
- First, lay the corn down in a baking sheet and brush it with melted butter. Lightly season the corn with salt and pepper and place it in the oven for 45 minutes turning the corn half way through the cooking process. Let the corn cool, remove the kernels from the cob and set it aside.
- Next, boil the pasta in salted water according to the directions on the back of the package. Drain the pasta and run it under cold water to stop the cooking process.
- Now, place it in a large bowl and add the corn, chopped jalapeno, chopped onion, parsley and queso fresco. Season with salt, pepper and garlic powder.
- Next, in a medium sized bowl, mix together all of the ingredients for the dressing and pour it over the pasta salad.
- Then, toss everything together until it’s evenly combined (the pasta may absorb some of the sauce so try to serve it immediately) and add it to a serving dish.
- Finally, sprinkle with tajin (optional), serve cool and enjoy!