Since trying Mexican Street Corn last Summer, I have fallen in love with the flavor combination of corn, Cotija cheese, and Ancho and Chipotle chile powders.
I will admit that using canned corn saves a bit of time at the sacrifice of some flavor, so it is up to you to prepare the corn as you prefer. At this particular time, I went the canned corn route and it was delicious. Next time I will try grilled for a bit more flavor.
Many thanks to Cinnamon Spice & Everything Nice for this recipe. Instead of plain chili powder, I used Ancho chile powder which has great flavor. Chipotle chile powder would also be great.
Mexican Street Corn Pasta Salad
Makes about 8 servings
- 8 ounces pasta, your choice, get something twisty/curly
- 1/3 cup mayonaisse
- 1/3 cup sour cream
- zest of 1 lime
- 1 teaspoon ancho or chipotle chile powder, plus more for dusting top (If you can't find those, regular chile powder works)
- 2 tablespoons fresh lime juice plus more for serving
- 2 cans corn, drained (alternatively, 3-4 large corn cobs, grilled, then corn cut off)
- 1 diced avocado
- 1/4 cup chopped green scallions
- 1/2 cup Cotija or feta cheese, crumbled
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chopped cilantro
- salt and pepper, to taste
- Cook the pasta to al dente in salted boiling water.
- Meanwhile whisk all the dressing ingredients together in a small bowl until smooth and creamy.
- Drain the cooked pasta and add to a large bowl with a tiny bit of the dressing - toss to coat, cover and refrigerate until cool.
- Once cooled mix in the corn, avocado, scallion, both cheeses and the cilantro. Add the dressing a little at a time tossing gently to coat. Season to taste with salt and pepper.
- Serve chilled or at room temperature with a dusting of chile powder.