Mexican Street Corn Pasta Salad

Recipes

Jul 16

Written By Hofstede's Marketing

Serves: 8-10 as a side 4-6 as a meal Prep time: 30 min Cook Time Time: 12 min Total Time: 42 min

Ingredients

Dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/2 tsp chilli powder

1/2 tsp paprika

1 tbsp Valentina hot sauce (or your favourite Mexican hot sauce)

Salad

6 cobs of corn shucked, and kernels cut off

1/2 tsp cayenne pepper

1 tsp chilli powder

2 tbsp olive oil

1.5 cups crumbled cotija cheese

2 avocados chopped into chunks

2.5 cups of your favourite pasta noodles cooked and cooled

1/2 cup fresh cilantro diced

1 bunch green onion diced

2 jalapenos de-seeded and diced fine

Directions

Cook your pasta till al dente and cool. Mix all the dressing ingredients in a bowl and let them stand in the fridge. Next, in a frying pan on med/high heat add 2 tbsp of olive oil, corn kernels, cayenne pepper and chilli powder. Cook until corn has a slightly charred colour but not burnt. Let corn somewhat cool. Next, mix the pasta, dressing, corn, cilantro, green onion & jalapenos in a large bowl. Once thoroughly mixed, fold in the cotija cheese & avocados. Enjoy as a side salad or as a meal with chilli lime chicken!

Notes: If you want to grill the corn on a grill for a more authentic taste, combine the oil and spices and brush onto the corn, then put the corn directly onto the grill and rotate frequently over med/high heat for about 10 mins. Then once the corn slightly cools, cut the kernels off the cob.