Name: Street Corn Pasta Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 - 10 serving(s)
Ingredients: 2 tsp. kosher salt, plus more for the pasta water; 1 lb. ditalini pasta; 1 tbsp. vegetable oil; 6 ears corn, kernels cut off the cob (4 to 5 cups); 1 poblano pepper, diced; 6 green onions, thinly sliced, whites and greens separated; 1 tsp. black pepper; 2 garlic cloves, finely chopped; 1 c. mayonnaise; 1 c. crema or sour cream; Zest and juice of 3 limes; 1 c. crumbled Cotija cheese (about 4 oz.); 1 c. fresh cilantro, chopped, plus more for serving; 2 tsp. chili powder; Hot sauce (optional)

Step 1Bring a large pot of salted water to a boil. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water.

Step 2Meanwhile, heat the vegetable oil in a large cast-iron or stainless steel skillet over medium-high heat. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 to 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let cool 5 minutes.

Step 3Add the mayonnaise, crema, lime zest and juice, and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the Cotija, cilantro, chili powder, pasta, and green onion greens. Sprinkle with more cilantro and serve with hot sauce (if using).

Street Corn Pasta Salad

Ingredients

Directions

Salads