Mexican Street Corn Pasta Salad

The corn isn’t quite ready here, but I am still craving that sweet Summer yumminess. Here is an easy way to cheat your way into Summer flavor … in April .

INGREDIENTS  

  • 1 pd Rotini Pasta Cooked to Al Dente, rinsed to cool
  • 1 29oz Can whole kernel corn , drained well
  • 1 cup Queso fresco cheese
  • 1/4 cup fresh chopped cilantro + more for garnish if desired
  • 1 cup Mexican table cream OR sour cream I suggest the table cream
  • Zest Of one med Lime
  • Juice Of the lime
  • 1 Tbsp Chili Powder and Cumin adjust for your taste
  • Salt and Pepper To taste

INSTRUCTIONS 

  • Cook pasta according to package directions until al dente.Roast the Corn in a nonstick pan in olive oil until brown ( do not burn)Toss with  salt, and pepper and set aside to cool.In a medium bowl combine cream, mayo, lime zest and juice, Chili powder and Cumin and half the cilantro.Pour the dressing over the pasta and toss until everything is coated.Add the corn and fold in.Add Cheese and garnish with cilantro

CLICK HERE TO PRINT

https://southernfarmandkitchen.com/wprm_print/5903

CLICK HERE TO WATCH ME MAKE IT

( Available 4/18/21)

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