Summer Street Corn Pasta Salad

Yield: 6

Author: MA Satterfield

Print

With ImageWithout Image

Summer Street Corn Pasta Salad

Prep time: 40 MinTotal time: 40 Min

Ingredients

• 1 lb pasta, I used Radiatore
• 3/4 cup mayo
• 1/2 cup sour cream
• Juice of 1 large lime
• 2 garlic cloves, grated
• 2 tbsp green onion, chopped
• 1 tbsp tajin
• 1/2 tsp cumin
• Salt, to taste
• Pepper, to taste
• 2 cups frozen corn
• 2 tbsp olive oil
• 1/4 cup cotija cheese, plus more to taste
• Fresh cilantro, for garnish

Instructions

1. Prepare the pasta according to package instructions, cooked al dente. Once cooked, drain the pasta and toss in a little olive oil and season with a pinch of salt. Set the pasta aside to cool in the fridge.
2. Prepare the dressing. In a bowl, combine 3/4 cup mayo, 1/2 cup sour cream, lime juice, garlic, green onion, tajin, cumin, salt, and pepper. Stir well and set aside.
3. Prepare the corn. In a skillet over medium heat, drizzle olive oil and add in the frozen corn. Season with salt and pepper to taste and add more olive oil if needed. Stir occasionally until the corn is heated through and slightly charred.
4. Assemble the pasta salad. In a large bowl, add the cooked pasta and top with enough dressing to coat. Then add the charred corn, a handful of chopped cilantro, and cotija cheese. Toss well to combine.
5. Best served chilled! When making ahead of time, toss in some extra dressing before serving to freshen it up!