This Mexican street corn pasta salad is easy to make and the perfect summer side dish or light lunch. Loaded with charred sweetcorn, avocado and Cotija cheese that is all mixed with a creamy dressing. Perfect for meal prep and to bring to any summer party!
- 1 lb (450g) dried pasta of choice, gemelli, fusilli, farfalle or orecchiette pasta are good options.
- 4 corn on the cob (or 3 cups frozen corn)
-
½
red onion,
chopped
- ½ cups fresh cilantro, chopped
- ½ cup fresh basil, chopped
- 1 jalapeño, sliced or chopped
- ½ cup Cotija or crumbled feta cheese
- 1 large avocado, diced
- ¾ cup greek yoghurt
- 2 lime, juiced
- ½-1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
-
If using fresh corn, remove the husk and brush the corn with olive oil. Grill on medium heat for about 15 minutes until the corn is slightly charred and tender. Let the corn cool for about 10 minutes, then cut the kernels of the cobs.
If using frozen corn, heat 1 tablespoon of oil in a frying pan and sauté the corn for a few minutes until lightly charred.
-
Cook the pasta until al dente, drain and rinse with cold water.
-
Stir together all the ingredients for the dressing in a small bowl, taste and add more salt, pepper and chili powder to taste.
-
To a large salad bowl, add the cooked pasta, grilled corn, red onion, cilantro, basil, jalapeño, Cotija or crumbled feta cheese and avocado.
-
Pour over the dressing and toss to combine. Top with some extra cheese and cilantro if desired.