Street Corn Pasta Salad
Serves 1
Directions
- 1Strip the corn from the cobs.
- 2Char the corn using a kitchen torch.
- 3Decob the corn into a bowl, toss with salt, and set aside.
- 4Salt a pot of boiling water, add pasta, and cook for one minute longer than package directions.
- 5Strain the pasta and let it cool.
- 6Slice green onions and chop red onion, jalapeño, avocado, and cilantro.
- 7Make the dressing by blending mayonnaise, sour cream, chipotle in adobo, lime zest, lime juice, salt, and pepper in a blending cup.
- 8Combine pasta, corn, vegetables, dressing, and cotija cheese in a large bowl. Toss and top with extra cotija and tajín.
Ingredients
- several whole corn
- salt (optional)
- 1 bag pasta
- green onion, sliced
- red onion, chopped
- jalapeño, chopped
- avocado, chopped
- cilantro, chopped
- large scoop mayonnaise
- large scoop sour cream
- 1 tiny can chipotle in adobo
- lime, zested and juiced
- salt
- pepper
- cotija cheese
- tajín
Equipment
kitchen torchbowlpotcolanderknifecutting boardblending cupimmersion blender
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