Empty My Fridge
Pasta Salad You NEED at Your Next Cookout
Ingredients
- Pasta8 oz
- Butter2 tbsp
- Sweet corn4 cups
- Salt¾ tsp
- Mayonnaise⅔ cups
- Sour cream⅓ cups
- Lime2 tbsp
- Sugar1 ½ tsp
- Chili powder½ tsp
- Garlic powder½ tsp
- Black pepper¼ tsp
- Red onion · finely diced½ cups
- Cottage cheese · grated½ cups
- Cilantro · finely chopped¼ cups
- Jalapeño chili · finely diced2 tbsp
Instructions
- Boil a large pot of well-salted water. Cook the pasta until al dente, drain well and put it in a large bowl.
- Heat a cast iron skillet over medium-high heat. Melt the butter, add the corn and cook, stirring now and then, for about 5 to 8 minutes until charred in spots. Sprinkle with salt, stir, take off the heat and add to the pasta. Let it cool slightly.
- In a separate bowl, whisk together the mayonnaise, Mexican crema, lime juice, sugar, chili powder, garlic powder, salt and black pepper until fully combined.
- Add the onion, cotija, cilantro and jalapeño to the corn and pasta, pour the dressing over and stir until evenly coated.
- Serve warm or cold. Sprinkle with chili powder before serving, or offer chili powder and/or Tajin on the side.
Summarized from Sugar Spun Run's video. Watch it for the details.
More recipes with
OnionRed onionLimePastaSour creamSweet cornCottage cheese
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