Mexican street corn pasta salad

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
  • Freezing I do not suggest

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For the pasta

  • 1 lb (454 g) fusilli pasta
  • A drizzle of olive oil

For the corn

  • 2 tbsp (30 ml) olive oil
  • 2 ½ cups (625 ml) frozen corn
  • Salt and pepper, to taste

For the dressing

  • ¾ cup (180 ml) mayonnaise
  • ½ cup (125 ml) sour cream
  • 1 tbsp (15 ml) smoked paprika
  • 1 tbsp (15 ml) Tajín
  • ½ tsp (2.5 ml) cumin
  • Juice and zest of 1 large lime
  • 2 garlic cloves, grated
  • 2 green onions, chopped
  • Salt and pepper, to taste

For assembly

  • 200 g crumbled feta
  • 1 large handful (20 g) fresh cilantro, chopped

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Preparation

  • Cook the pasta al dente according to package instructions. Drain, rinse thoroughly under cold water to cool them down, then drain well. Drizzle with a little olive oil and toss to prevent sticking.
  • In a skillet over medium heat, heat the olive oil and add the frozen corn. Season with salt and pepper and cook for 10 to 12 minutes, stirring occasionally, until nicely golden. Let cool for about 15 minutes.
  • Make the dressing: in a bowl, combine the mayonnaise, sour cream, smoked paprika, Tajín, cumin, lime juice and zest, garlic, green onions, salt and pepper. Mix well and set aside.
  • In a large bowl, add the cooled pasta and pour over enough dressing to coat well. Add the golden corn, chopped cilantro and crumbled feta, then toss gently.
  • Serve well chilled. If the salad is made ahead of time, add a little extra dressing before serving to freshen it up.