Recipes

Mexican Street Corn Pasta Salad

Mary Berg's Mexican Street Corn Pasta Salad Mary Berg's Mexican Street Corn Pasta Salad (The Good Stuff)

Ingredients

  • Salt
  • 225g fusilli or rotini
  • 1 tablespoon butter or oil
  • 2 cups fresh or frozen corn kernels
  • Pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1 lime, juiced
  • ½ red onion, diced
  • ¼ cup pickled jalapenos, diced
  • ½ cup chopped cilantro
  • 1 cup crumbled queso fresco or feta

Directions

  1. Bring a large pot of water to a boil and season well with salt. Cook the pasta according to the package directions until tender. Drain and rinse the pasta to quickly cool it and remove excess starch from the noodles.
  2. Place a large skillet over medium-high heat and add in the butter or oil. Add in the corn, season with salt and pepper, and cook until blistered and golden, about 5 to 6 minutes. Set aside to cool.
  3. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, garlic powder, chili powder, and lime juice. Season with salt and pepper then add in the onion, jalapenos, cooked corn, and pasta. Scatter in the cilantro and most of the cheese and stir well to combine.
  4. To serve, scatter the remaining cheese on top along with a pinch of chili powder.