Street Corn Pasta Salad
by: claire cary
This gluten free street corn pasta salad is the perfect summer side dish! It features a creamy dressing, lots of herbs, fresh corn and crumbled cotija cheese. So easy to make and ready in about 30 minutes!
Ingredients
- 8 ounces gluten free pasta
- 1 tablespoon olive oil
- 5 ears corn about 3 cups cut off the cob
- ½ cup mayonnaise
- 2 cloves garlic minced
- 2 teaspoons lime zest about 1 lime
- 2 tablespoons lime juice about 1 lime
- ½ cup green onion diced
- ½ cup cilantro diced
- 1 jalapeno diced
- ½ teaspoon paprika smoked or regular
- ¼ teaspoon chili powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ cup cotija cheese or to taste
Instructions
- Bring a large pot of salted water to a boil and cook according to package instructions.
- Rinse with cool water when done and then add to a large salad bowl and toss with the olive oil.
- Cut the corn off the cob and add to a skillet with a splash of oil.
- Cook over medium heat until it starts to brown, stirring occasionally. Set aside to cool slightly.
- Add the corn and all remaining ingredients to the bowl with the pasta.
- Toss very well to combined. Taste and adjust seasonings to desired. For more spice you can add some red pepper flakes or extra jalapeno or add more herbs, salt etc!
- Serve with grilled chicken, salmon or your favorite protein. Enjoy!
Notes
If you have a grill you can also just grill the corn and then cut off the cob!
Feel free to use more or less mayo depending on how creamy you want this pasta salad to be.
Serving: 1bowl / Calories: 299kcal / Carbohydrates: 32g / Protein: 4g / Fat: 17g / Sodium: 419mg / Fiber: 1g / Sugar: 0.4g
