Wednesday, September 21, 2016

Mexican Street Corn Pasta Salad

Yes, I am just searching for ways to get more street corn flavor into my life. I don't apologize. 

I did however, substitute Greek Yogurt in the dressing, so I feel a little bit better about us all eating this 4 times a week. 


3-4 ears corn on the cob
1 tablespoon olive oil
8 ounces shaped pasta
1 bell pepper, seeded and chopped
3 green onions, chopped
2-3 tablespoons seeded, chopped jalapeno
1/2 cup Cotija or feta cheese, crumbled
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste

(I have used Greek yogurt for each of these in turns, Once Mayo, once Sour Cream. - Subbing the Sour Cream is a little "better" in my opinion - if you get brave, do it All yogurt!)
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon chile powder
2 tablespoons lime juice


(Grilling the corn makes ALL the difference)
Preheat outdoor grill for medium-high heat.
Brush corn with olive oil. Grill, turning frequently, until lightly charred all over, 10-15 minutes; cool and cut corn from the cob.

Cook pasta according to package directions. Rinse under cool water and drain.

In a large bowl, combine pasta, grilled corn, red pepper, green onions, jalapeno, cheeses and cilantro.

In a small bowl, whisk together ingredients for dressing.

Stir dressing into pasta and corn mixture. Season with salt and pepper, to taste.

Refrigerate until serving.