Mexican-inspired summer pasta dish (Print Version)
# Ingredients:
→ For the Pasta Salad
01 -
5 ears corn on the cob, husk and silk removed
02 -
1 pound rotini pasta
03 -
1 large jalapeño, chopped
04 -
1 small red onion, chopped
05 -
1/4 cup butter, melted
06 -
1 cup queso fresco, broken into small pieces
07 -
1/4 cup fresh parsley or cilantro, chopped
08 -
1 tablespoon garlic powder
09 -
Salt and pepper to taste
10 -
Tajin (optional)
→ For the Dressing
11 -
1/2 cup mayonnaise
12 -
1 cup sour cream
13 -
1/4 cup olive oil
14 -
1 large fresh lime (juice and zest)
15 -
1 tablespoon chili powder
16 -
1 teaspoon cumin
17 -
1 tablespoon garlic powder
18 -
Salt and pepper to taste
# Instructions:
01 -
Preheat the oven to 400°F. Lay the corn down in a baking sheet and brush it with melted butter. Lightly season the corn with salt and pepper and place it in the oven for 45 minutes, turning the corn halfway through the cooking process. Let the corn cool, remove the kernels from the cob and set it aside.
02 -
Boil the pasta in salted water according to the directions on the back of the package. Drain the pasta and run it under cold water to stop the cooking process.
03 -
Place the pasta in a large bowl and add the corn, chopped jalapeño, chopped onion, parsley or cilantro, and queso fresco. Season with salt, pepper, and garlic powder.
04 -
In a medium sized bowl, mix together all of the ingredients for the dressing: mayonnaise, sour cream, olive oil, lime juice and zest, chili powder, cumin, garlic powder, salt, and pepper.
05 -
Pour the dressing over the pasta salad. Toss everything together until it's evenly combined (the pasta may absorb some of the sauce so try to serve it immediately) and add it to a serving dish.
06 -
Sprinkle with tajin (optional), serve cool and enjoy!
# Notes:
01 -
This pasta salad is best served immediately as the pasta will absorb some of the dressing over time.
02 -
You can substitute frozen corn (thawed) if fresh corn is not in season, though the roasted flavor won't be as pronounced.
03 -
For a spicier version, leave the seeds in the jalapeño or add a dash of hot sauce to the dressing.