Perhaps the only thing better than Mexican street corn is Mexican street corn pasta salad. This is a perfect side dish for any summer barbeque.
INGREDIENTS
7 ounces pasta of your choice (fusilli, rotini or elbow would work fine) Use gluten-free pasta if you have dietary restrictions.
2-3 ears of corn, grilled and kernels removed (about 2 cups of corn kernels
1/2 red pepper, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 - 1/3 cup crumbled cotija cheese - no substitutions!
1 1/2 T. fresh lime juice
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 cup red onion, finely diced
1 jalapeno, seeded and finely chopped (more if you want more heat)
Black pepper to taste
Salt to taste
INSTRUCTIONS
Bring pot of salted water to boil.
Add pasta and cook according to package instructions to al dente. Rinse and drain.
Remove husk and silk from corn. Preheat grill or grill pan to medium high heat. Grill the corn, turning occasionally, until charred and tender. Allow to cool slightly, then cut the kernels off the cob.
Make the dressing by combining mayonnaise, sour cream, lime juice, chili powder and garlic powder.
Season dressing with salt and pepper to taste.
Combine cooled pasta with corn. Add dressing and stir to combine.
Add red onion, jalapeno and red pepper. Toss until all ingredients are coated with the dressing.
Fold in the cheese.
Sprinkle additional cheese and chili powder over top.