Mexican Street Corn Pasta Salad (Print Version)
# Ingredients:
01 -
3 corn on the cob (approximately 2 cups kernels)
02 -
225g pasta (1/2 lb)
03 -
240ml crema Mexicana (1 cup)
04 -
Juice of 1 1/2 limes
05 -
1/2 teaspoon cayenne pepper
06 -
1/2 bunch cilantro (whole bunch if small)
07 -
2 jalapeños, seeds and pith removed
08 -
140g cotija cheese (5 oz)
# Instructions:
01 -
Preheat the grill to between 450°F and 500°F. Once hot, place the dehusked corn directly on the grates. Close the lid and rotate the corn every few minutes to ensure even cooking. Grill for 10-15 minutes, until the corn is tender.
02 -
Remove the corn from the grill and allow it to cool for 5-10 minutes. Once cooled, carefully slice the kernels from the cob.
03 -
While the corn is cooking, boil the pasta in salted water according to package instructions. Drain and rinse under cold water to stop the cooking process.
04 -
In a large bowl, combine the crema Mexicana, lime juice, and cayenne pepper.
05 -
Add the cooled pasta, corn kernels, chopped jalapeños, cilantro, and cotija cheese to the bowl with the dressing. Toss thoroughly to combine. Add more crema if desired for additional coverage. Season with salt to taste if needed.
# Notes:
01 -
This dish is best served chilled and can be prepared up to 24 hours in advance.