Sunday, June 3, 2018

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad


We all grew up eating corn. Usually boiled in salty water, smothered in margarine and liberty sprinkled with Morton’s iodized. 

As we matured and realized that margarine wasn’t the diet alternative to butter, that there was another seasoning component missing, black pepper and wait….corn can be grilled!  These are just a few of the food evolutions I have had in my corn eating life. 

Then came Mexican Street Corn!  Life changing. Smother that cob with a mayo/lime/chili slather and roll it in Queso Fresco?  When did so much love happen to our beloved yellow kernels? Not to mention, when I was growing up, corn was yellow. There wasn’t white or bi-colored., unless it was fall and your teacher had Indian corn on her desk!  Then there popcorn.....but that’s a whole other blog....

So this brings me to this recipe.....

Mexican Street Corn Pasta Salad

INGREDIENTS
For the Dressing:
3/4 cup mayonnaise
juice and zest of one lime
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon hot sauce 
pepper, to taste

For the Pasta Salad:
8 oz. farfalle pasta
4 ears of fresh corn 
1 jalapeño pepper, seeded and diced finely
1 bunch green onions, thinly sliced
4 oz. crumbled queso fresco (or cotija cheese), plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish


INSTRUCTIONS
Mix all ingredients for dressing in a large bowl. Set aside.

Cook pasta according to directions in salted water. Drain and rinse with cold water until completely cool. 
Shake off as much excess water as possible.

Meanwhile, grill corn until lightly charred. Allow to cool and remove from cobs. 

Add the cooked and cooled pasta, corn, jalapeño pepper, green onions, queso fresco, and cilantro to the large bowl with the dressing. Stir to combine.

Serve garnished with extra cheese, cilantro, and a little bit more chili powder, if desired.








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