Mexican Street Corn Pasta Salad
This versatile Mexican Street Corn Pasta Salad, can be served cold or warm and you can easily turn it into a meal even after making it as a cold pasta salad.
Ingredients
- 1 lb Bite sized pasta
- 1 T Olive oil
- 3, 15 ounce Cans of corn
- 1 C Cotija or parmesan cheese
- Half Bunch Chopped cilantro
Sauce ingredients
- 1 C Sour cream or plain Greek yogurt
- 3/4 C Mayo
- 1 T Extra virgin olive oil
- Crushed red pepper to taste
- 1/2 to 1 tsp garlic powder
- 1/2 tsp smoked paprika (the smoked part here is important)
- Juice of 1 lime or 2 tablespoons
- Salt to taste
- Black pepper to taste
- 1 Lime zest optional but worth it
Instructions
- Cook up the pasta with 1 tablespoon of olive oil.
- Drain and allow to cool.
- Open and drain corn.
- Wash and chop cilantro.
- Dump your pasta, corn, cotija and cilantro into a mixing bowl and mix together.
- In a separate bowl add the sour cream, mayo, olive oil, spices and lime zest if using and mix together thoroughly.
- Drizzle sauce over pasta salad and mix in thoroughly.
- Pour pasta salad into a food storage container and refrigerate overnight.
Notes
If you want to add chicken, stir 3, 12.5 ounce cans of chicken into the pasta and corn mix before adding the sauce. Refrigerate as usual. If you want to use the pasta salad as a warm meal, you can refrigerate the pasta salad overnight. Next day, cook ground sausage or ground beef, warm the pasta up in a pan and mix the meat and pasta together and serve.