Description
A vibrant fusion of Mexican street corn and pasta salad, featuring charred corn, creamy sauce, and zesty lime.
Ingredients
Scale
- 8 oz elbow macaroni or fusilli
- 4 ears corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions, drain, and let cool.
- Grill or pan-sear corn until charred, then cut kernels off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
- Add cooled pasta, corn, cotija cheese, and cilantro to the bowl. Toss to coat evenly.
- Chill for at least 30 minutes before serving. Garnish with extra cheese and chili powder if desired.