The flavors of your favorite street corn in a pleasing, barbecue ready pasta salad.
Ingredients
- 4 ears of corn, husked
- 1 tablespoon Roasted Chili Infused Olive Oil
- 1 pound pasta
- 1/2 cup mayo
- 1/2 cup crema or sour cream
- 2 limes, juiced
- 1 clove garlic, grated
- 3 teaspoons Mild Chili Powder
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon salt
- 1 cup cilantro, chopped
- 1 cup cotija cheese, crumbled
Instructions
- Bring a large salted pot of water to a boil and cook the pasta to al dente. Drain and set aside.
- Heat the grill to high. Brush the corn with the roasted chili oil and grill for about 5 minutes per side until charred and tender. Let cool for 5 minutes before cutting the corn off the cob.
- In a large bowl, whisk the mayo, crema, lime juice, garlic, chili powder, cayenne, and salt. Add the pasta and toss to coat. Mix in the corn, cilantro and cheese.
Takes 30 minutes
Serves 6-8
