Charred Mexican Street Corn Pasta Salad Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 4 ears corn
  • 1 tablespoon avocado oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 8 ounces bow tie pasta
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • ⅛ teaspoon cayenne pepper
  • 3 green onions, chopped
  • 1 cup chopped cilantro
  • ½ cup diced red bell pepper
  • ½ cup cotija cheese
  • ¼ teaspoon Tajin
Directions
  1. Preheat the oven to broil.
  2. Brush the corn with oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Lay on a sheet pan.
  3. Broil the corn for 15 minutes, rotating frequently, until all sides are charred. Let cool for 15 minutes.
  4. While the corn is cooking, add the pasta to a pot of boiling water and cook according to package directions.
  5. In a small bowl, combine the sour cream, mayonnaise, lime juice, chili powder, the remaining salt, the remaining pepper, and the cayenne pepper. Set aside.
  6. Drain the pasta in a colander and rinse under cold water.
  7. Remove the corn from the cob with a sharp knife, working in a large bowl that you plan to serve the salad in.
  8. Add the cooked pasta to the bowl with the green onions, cilantro, red pepper, and cotija cheese.
  9. Toss with dressing and sprinkle on Tajin.
  10. Serve the street corn pasta salad.