MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Street Corn Pasta Salad
Categories: Pasta, Salads
Yield: 1 Batch

12 oz Pasta (rotini, penne, or
-your choice)
2 c Grilled corn kernels (4
-ears)
1/2 c Mayonnaise
1/2 c Sour cream
1/2 c Cotija cheese (or feta);
-crumbled
1 Jalapeno; seeded and finely
-chopped
1/4 c Fresh cilantro; chopped
2 tb Lime juice (1 lime)
1 ts Chili powder
1/2 ts Smoked paprika
Salt and pepper; to taste
1/4 c Red onion; finely chopped
1/2 c Cherry tomatoes; halved
-(optional)
Lime wedges; for serving

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

This flavorful Mexican Street Corn Pasta Salad combines the smoky,
charred taste of grilled corn with a creamy and zesty dressing,
creating a refreshing and satisfying dish that's perfect for potlucks
or summer gatherings. The pasta provides heartiness, while cotija
cheese, jalapeno, cilantro, and lime juice add layers of authentic
Mexican flavors.

Bring a large pot of salted water to a boil. Add the pasta and cook
according to package instructions until al dente. Drain and rinse
with cold water to cool it down, then set aside.

While the pasta cooks, preheat a grill to medium-high heat. Grill the
corn, turning occasionally, until all sides are charred (about 10 to
12 minutes). Once cool, slice the kernels off the cob. Alternatively,
you can char canned or frozen corn in a hot skillet.

In a large mixing bowl, whisk together the mayonnaise, sour cream,
lime juice, chili powder, smoked paprika, salt, and pepper. Mix until
the dressing is smooth and well combined.

Add the cooled pasta, grilled corn, cotija cheese, jalapeno,
cilantro, red onion, and cherry tomatoes (if using) into the
dressing. Gently toss everything together until the pasta and
vegetables are evenly coated with the creamy dressing.

Taste and adjust the seasoning, adding more salt, pepper, or lime
juice if necessary. Cover and refrigerate the salad for at least 30
minutes to allow the flavors to meld.

Serve chilled, garnished with extra cotija cheese, fresh cilantro,
and lime wedges on the side for an extra burst of tangy flavor.

Enjoy this vibrant, creamy, and slightly spicy pasta salad that
brings the essence of Mexican street corn to your table!

Recipe by MummyChunk <mummycullen@gmail-dot-com.no-spam.invalid>

Recipe FROM: <news:QSSdnSgyPNgUo4r6nZ2dnZfqn_UAAAAA@giganews.com>,
<news:rec.food.cooking/1539493>

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