Street Corn Pasta (Printer-Friendly Layout)
Pasta mixed up with charred corn, zippy sauce, and fresh herbs—each bite is full of bold flavor and serious comfort.
# Ingredients You'll Need:
→ Salad Base
01 -
320 grams grilled, canned, or frozen corn
02 -
300 grams rotini or penne, cooked
→ Dressing
03 -
5 millilitres chili powder
04 -
2.5 millilitres smoked paprika
05 -
1.25 millilitres garlic powder
06 -
Salt as much as you like
07 -
Some black pepper
08 -
80 millilitres sour cream
09 -
15 millilitres lime juice (fresh squeezed)
10 -
80 millilitres mayonnaise
→ Garnish
11 -
30 grams Cotija cheese, crumbled
12 -
10 grams fresh cilantro, finely chopped
# Step-by-Step Instructions:
01 -
Cover everything up and leave it in the fridge for about 30 minutes so the flavors really pop when you eat it.
02 -
Gently mix in those crumbles of Cotija and bright cilantro. Give it a quick stir so it looks and tastes awesome.
03 -
Dump the dressing on top of the pasta and corn. Then mix until every bit is covered.
04 -
Grab a medium bowl. Whisk together sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until it's all creamy and blended.
05 -
Toss the cooled pasta and corn together in a big bowl, making sure they're nicely mixed up.
# Extra Tips and Tricks:
01 -
Try grilled corn for a nice smoky kick. Want it spicy? Toss in some diced jalapeño or a dash of hot sauce. You can make this ahead, and it still tastes great later.