Description
A creamy and zesty pasta salad featuring roasted corn, jalapeños, and a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 400g fusilli or penne pasta
- 2 roasted corn cobs
- 3 green onions, thinly sliced
- 1 shallot, finely minced
- 2 jalapeños, seeds removed and minced
- 1/2 cup cilantro, chopped
- 1 cup cotija cheese, crumbled
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic, minced
- Juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Husk the corn, rinse it, and preheat a pan over medium-high heat. Roast the corn for about 10-15 minutes until golden and fragrant. Let cool and cut off the kernels.
- In a large pot, bring salted water to a boil, cook the pasta according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water.
- While pasta cooks, slice the green onions, mince the shallot, jalapeños, garlic, and cilantro. Crumble the cotija cheese, and zest and juice the lime.
- In a bowl, mix together sour cream, mayo, minced garlic, lime zest, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooked pasta, roasted corn, green onions, shallot, jalapeños, cilantro, and cotija cheese. Pour the dressing over and mix until combined.
- Serve topped with more cotija and fresh herbs, or chill in the fridge before serving.
Notes
For dairy-free, substitute sour cream and mayo with cashew cream or non-dairy yogurt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: pasta salad, street corn, summer salad, vegetarian, elote, creamy salad
