Street Corn Pasta Salad (Stampa)
Roasted corn and pasta tossed with a tangy chili-lime dressing for a vibrant, refreshing side dish.
# Ingredienti:
→ Vegetables & Fresh Produce
01 -
4 ears fresh corn on the cob
02 -
1 jalapeño, finely chopped, seeds removed
03 -
½ cup red onion, finely diced
04 -
2 tablespoons fresh lime juice
05 -
1 teaspoon lime zest
06 -
¼ cup fresh parsley or cilantro, chopped
→ Pasta & Grains
07 -
1 pound rotini pasta
→ Dairy & Condiments
08 -
½ cup crumbled queso fresco
09 -
½ cup mayonnaise
10 -
¼ cup sour cream
11 -
2 tablespoons unsalted butter, melted
→ Oils & Spices
12 -
2 tablespoons olive oil
13 -
1 teaspoon chili powder
14 -
½ teaspoon ground cumin
15 -
½ teaspoon garlic powder
16 -
Salt and freshly ground black pepper, to taste
17 -
Tajin seasoning, optional for sprinkling
# Istruzioni:
01 -
Preheat oven to 400°F. Brush corn cobs with melted butter, season with salt and pepper, and roast on a baking sheet for about 45 minutes, turning halfway through. Allow to cool, then cut kernels off the cob.
02 -
Boil rotini in salted water until just al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
03 -
In a bowl, whisk together mayonnaise, sour cream, olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper until smooth.
04 -
In a large bowl, toss the cooled pasta with roasted corn kernels, chopped jalapeño, diced red onion, and crumbled queso fresco.
05 -
Pour the dressing over the salad mixture and gently fold to coat evenly. Sprinkle with chopped parsley or cilantro and optional Tajin before serving.
# Note utili:
01 -
Cook pasta slightly less than package instructions to allow absorption of dressing flavors.
02 -
Roasting corn intensifies its sweetness through caramelization.
03 -
Prepare salad at least one hour ahead for flavors to meld; add cheese just before serving for best texture.