Salad

Street Corn Pasta Salad

... from Aunt Sandy's Kitchen

• Serves: 12-15 servings
• Prep Time: 20-30 minutes
• Cooking: 10 minutes

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Street Corn Pasta Salad is a versatile dish that can be served as a side or a main meal. As a side, it pairs well with grilled meats, tacos, or barbecue dishes. To use it as a main course, you can add proteins like grilled chicken, shrimp, bacon, or beans for a heartier option. It's perfect for picnics, potlucks, or make-ahead meals, and can be served chilled or at room temperature.

Ingredients

• 1 package (8 ounces) pasta shell, small or medium
• 2 tablespoons plus 1 teaspoon salt
• 5 large ears yellow corn, shucked & rinsed
• 1 cup grape tomatoes, quartered
• 4 green onions (scallions), thinly sliced and divide white and green
• ¼ cup cilantro, finely chopped
• 2 jalapenos, seeded and chopped (add more for garnish if desired)
• 1 cup Cotija cheese, add more for garnish
• ½ cup sour cream
• ½ cup mayonnaise
• ¼ cup fresh lime juice
• 2 teaspoons chili powder, add more for garnish
• 2 teaspoons Mexican hot sauce, Aunt Sandy uses TAPATÍO®

Directions

1. Cook pasta in boiling salted water slightly longer than al dente (9–10 minutes). Rinse with cold water until lukewarm, drain well, and place in a large bowl.
2. Grill corn over high heat, turning occasionally, until lightly charred (about 2 minutes per side). Let cool, then cut off kernels and add to pasta. (If using canned corn, char briefly in a skillet.)
3. Set aside 1 tablespoon of onions and some cilantro for garnish. Add remaining onions, cilantro, tomatoes, jalapeño, and cheese to the pasta.
4. In a separate bowl make the dressing by whisking together remaining salt, sour cream, mayonnaise, lime juice, chili powder, and Mexican hot sauce until smooth. Pour dressing over pasta mixture and toss to combine.
5. Transfer to a serving bowl. Garnish with reserved onions, cilantro, extra cheese, and chili powder if desired. Serve or chill until ready to serve.

Enjoy!