Mexican Street Corn Pasta (Printable Format)
# What You’ll Need:
→ For the Dressing
01 -
½ cup mayonnaise
02 -
2 garlic cloves, minced
03 -
Juice from 1 lime
04 -
½ teaspoon chili powder
05 -
½ teaspoon cumin
06 -
½ teaspoon paprika
07 -
½ teaspoon kosher salt
08 -
¼ teaspoon black pepper
09 -
Cayenne pepper to taste (optional)
→ For the Pasta Salad
10 -
340g dry farfalle pasta (gluten-free variety recommended)
11 -
450g frozen fire-roasted corn, thawed
12 -
¼ cup fresh cilantro, chopped
13 -
¼ cup green onion or red onion, chopped
14 -
⅓ cup cotija cheese, crumbled, plus extra for garnish
# How-To Steps:
01 -
Cook pasta to al dente according to package instructions in heavily salted water. Drain and rinse with cold water to stop the cooking process.
02 -
In a small bowl, whisk together mayonnaise, minced garlic, lime juice, chili powder, cumin, paprika, kosher salt, black pepper, and cayenne (if using) until smooth. Taste and adjust seasonings as needed.
03 -
In a large salad bowl, combine the cooked pasta, thawed fire-roasted corn, chopped cilantro, chopped green onion, and crumbled cotija cheese.
04 -
Pour the prepared dressing over the salad ingredients and toss thoroughly with tongs until well combined. Garnish with additional cilantro and cotija cheese before serving.
# Extra Tips:
01 -
This is a relatively lightly dressed pasta salad. For a saucier version, consider preparing an additional half batch of the dressing.