Mexican Street Corn Pasta Salad

15 mins
Serves 1
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Directions

  1. 1Cook the pasta according to package directions.
  2. 2Cook the pasta according to package directions.
  3. 3Cook the pasta according to package directions.
  4. 4Roast the corn kernels in olive oil with salt, pepper and minced garlic and jalapeño.
  5. 5Roast the corn kernels in olive oil with salt, pepper and minced garlic and jalapeño.
  6. 6Roast the corn kernels in olive oil with salt, pepper and minced garlic and jalapeño.
  7. 7Finely chop the cilantro and scallions.
  8. 8Finely chop the cilantro and scallions.
  9. 9Finely chop the cilantro and scallions.
  10. 10In a bowl, combine the cooked pasta, roasted corn, cilantro and scallions.
  11. 11In a bowl, combine the cooked pasta, roasted corn, cilantro and scallions.
  12. 12In a bowl, combine the cooked pasta, roasted corn, cilantro and scallions.
  13. 13In a blender, combine sour cream, mayonnaise, chipotle peppers, lime juice and lime zest. Blend until smooth.
  14. 14In a blender, combine sour cream, mayonnaise, chipotle peppers, lime juice and lime zest. Blend until smooth.
  15. 15In a blender, combine sour cream, mayonnaise, chipotle peppers, lime juice and lime zest. Blend until smooth.
  16. 16Add the blended sauce to the pasta mixture and stir to combine.
  17. 17Add the blended sauce to the pasta mixture and stir to combine.
  18. 18Add the blended sauce to the pasta mixture and stir to combine.
  19. 19Add crumbled cotija cheese to the mixture and stir to combine.
  20. 20Add crumbled cotija cheese to the mixture and stir to combine.
  21. 21Add crumbled cotija cheese to the mixture and stir to combine.
  22. 22Garnish with extra cilantro and scallions.
  23. 23Garnish with extra cilantro and scallions.
  24. 24Garnish with extra cilantro and scallions.

Ingredients

  • 2 cups ditalini pasta
  • 2 cups ditalini pasta
  • 2 cups ditalini pasta
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 3 cups fresh corn kernels
  • 3 cups fresh corn kernels
  • 3 cups fresh corn kernels
  • 1 pinch fresh cracked black pepper
  • 1 pinch fresh cracked black pepper
  • 1 pinch fresh cracked black pepper
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 0.5 unit fresh jalapeño
  • 0.5 unit fresh jalapeño
  • 0.5 unit fresh jalapeño
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch scallions
  • 1 bunch scallions
  • 1 bunch scallions
  • 0.25 cup cotija cheese
  • 0.25 cup cotija cheese
  • 0.25 cup cotija cheese
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 2 whole chipotle peppers packed in adobo
  • 2 whole chipotle peppers packed in adobo
  • 2 whole chipotle peppers packed in adobo
  • 0.33 cup fresh lime juice
  • 0.33 cup fresh lime juice
  • 0.33 cup fresh lime juice
  • 1 unit lime zest
  • 1 unit lime zest
  • 1 unit lime zest

Equipment

bowlknifewooden spoonsskilletblender