Summer is the best time to take advantage of this fresh pasta dish bursting with corn and flavor. Reminiscent of street corn or elote, this dish makes for a great potluck addition or a picnic side.
2 cups Pasta, cooked (fusilli or ziti work best)
7 lg Ears of corn (or three cans of corn, drained)
½ cup Sour cream
¾ cup Mexican crema
2 med Limes, zested and juiced
2 cloves Fresh garlic, minced
½ tsp Chili powder
¼ tsp Cumin
¼ tsp Ground black pepper
¼ cup Fresh cilantro, chopped
4 Green onions, chopped (reserve 2 tbs aside)
½ cup Red onion, diced
1 med Bell pepper, red, orange or yellow, diced
¾ cup Cotija cheese, chunks or crumbled (save a little to sprinkle on top)
1 lg Avocado, diced
1 med Jalapeño, seeded and diced (optional)
1Cook pasta al dente, drain and set aside to cool in a large bowl.
2 Meanwhile, remove corn from cobs and add to hot skillet over medium heat. Cook 3 to 5 minutes until corn is charred. (You can also grill on the cob and remove afterward).
3 In a small bowl, whisk sour cream, crema, lime juice and zest, garlic, chili powder, cumin and pepper.
4 In the pasta bowl, mix in corn, cilantro, green onion, red onion, bell pepper, cheese, avocado and jalapeño.
5 Pour crema dressing over pasta mixture and toss well. Taste and season with salt and pepper if needed (the cheese is salty, so taste before adding salt).
6 Refrigerate for 30 minutes and garnish with reserved cheese and green onion on top.
Serves 8-10 | Prep Time 40 mins