Street Corn Pasta Salad
A delightful fusion of Mexican street corn and pasta, perfect for healthy meal prep.
Equipment
- 1 Large pot for cooking pasta
- 1 Grill for grilling corn
- 1 large bowl for mixing salad
Ingredients
Main Ingredients
- 1 pound large seashell pasta
- 4 ears of corn grilled
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/3 cup fresh cilantro chopped
- 1/4 cup cotija cheese crumbled
Dressing
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
Preparation
- Boil a large pot of water and cook the pasta according to the package instructions. Drain and rinse under cold water.
- Preheat the grill to medium heat. Grill the corn until charred and cooked through, about 10 minutes. Allow to cool before slicing the kernels off the cob.
Salad Assembly
- In a large bowl, combine the cooked pasta, grilled corn kernels, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Sprinkle the crumbled cotija cheese over the top and gently mix into the salad.
Serving
- The salad can be enjoyed immediately or stored in the refrigerator for later.
Storage
- Store the salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate until ready to serve.
Notes
Pro Tips: Store the salad and dressing separately to maintain freshness. Ingredient Substitutions: Use feta cheese instead of cotija for a different flavor. How to Serve: Pair with grilled chicken for a complete meal. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare all ingredients in advance and combine just before serving.