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Mexican Street Corn Pasta Salad

1/2 cup mayonnaise
1/2 cup sour cream
2 cloves garlic, minced
1 lime, zested and juiced
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper, to taste
2 cups cooked penne pasta
2 (12 oz.) bags frozen corn, thawed and drained, browned and charred slightly
2 tablespoons vegetable or canola oil
4 green onions, finely chopped
1 jalapeño, seeds removed, minced
1/4 cup fresh cilantro, chopped, plus more for garnish
1/2 cup cotija cheese or queso fresco, cubed
8 pieces bacon, cooked and crumbled
Kosher salt and freshly ground pepper, to taste

Heat canola oil in a large pan or skillet over medium-high heat and brown corn until dark and golden. 5-8 minutes.
Prepare dressing by whisking together mayonnaise, sour cream, garlic, lime zest and juice, chili powder and cayenne, then taste and adjust seasoning, if necessary.
In a large bowl, combine cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon and cotija, then pour dressing on top and toss together to combine.
Refrigerate at least 20 minutes before serving.