Street Corn Pasta Salad
Serves 1
Directions
- 1Cook the cavatappi until al dente, drain, rinse with cold water, and let it drain really well.
- 2Whisk together the mayo, cream, lime juice, and seasonings.
- 3Add the cooled pasta, drained fire-roasted corn, onions, cilantro, jalapeño, and about 3/4 cup of the Cotija.
- 4Pour the dressing over everything and toss until well coated.
- 5Chill, then stir again before serving. Top with the remaining 1/4 cup Cotija and a little extra cilantro and Tajin.
Ingredients
- 16 oz cavatappi pasta
- 2-3 can fire-roasted corn
- 1/2 medium red onion, diced
- 1/2-1 cup fresh cilantro, chopped
- 1 whole jalapeño, finely diced
- 1 cup cotija cheese
- 3/4 cup mayo
- 1/2 cup mexican crema
- 2 large lime, squeezed
- 1 small garlic clove, pressed
- 1 tsp chili powder
- 1 tsp tajin seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- bacon (optional)
- avocado (optional)
- grilled chicken (optional)
Tips
- Roasted fresh corn is best if available.
- Sour cream can be substituted for the Mexican crema.
- Additions like crumbled bacon, avocado, or grilled chicken are optional.
