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Mexican Street Corn Pasta Salad Recipe


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     Mexican Street Corn Pasta Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12

1 pound pasta
1 teaspoon oil
2 tablespoons butter
6 cups corn (fresh or frozen)
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup lime juice (about 2 limes)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder (or cayenne) (or to taste)
1/2 cup cotija (or feta), crumbled
1 jalapeno, seeded and finely diced
1/4 cup green onion, thinly sliced
2 tablespoons cilantro, chopped

Cook the pasta as directed on the package, drain, mix with oil and let cool, mixing every 5 minutes. (The oil and mixing helps prevent it from sticking together while it cools.) Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn, and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Mix the mayonnaise, sour cream, lime juice, salt, pepper and chili powder. Assemble the salad, toss and enjoy!
Option- Grill the corn on the cob instead of charring the corn in a skillet! Option- Add cooked and crumbled bacon! Option- Add diced tomatoes! Option- Add diced avocado!

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