A Fourth of July get-together isn’t complete without a spectacular pasta salad, and this one from chef Dave Punch hits the mark. It’s a cross between a barbecue staple and Mexican street corn, which traditionally comes slathered in mayonnaise, a slew of spices and cotija cheese. Punch incorporates all of those ingredients and more into this recipe — he suggests using ancho chili fusilli (you can purchase it at Sycamore’s syc@home pantry store) for an extra layer of bold flavor, but you can opt for any type of short pasta like rotini, farfalle or penne.
Mexican Street Corn Pasta Salad
Ingredients
for the dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 limes, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt
- Pepper
- Canola oil
- 6 cups shucked fresh corn
- 1 bag ancho chile fusilli
- 2 jalapeños, chopped
- 1 bunch scallions, sliced thin
- 2 bell peppers, diced small
- 1 cup cilantro, chopped
- Salt
- Pepper
- Cotija cheese
Directions
- Whisk together all dressing ingredients...set aside.
- Get a large pan very hot and add a small amount of canola oil. Add corn and allow to sit until it begins to “pop” and get color. Toss once and take out of pan. Set aside and allow to cool.
- Boil pasta in pot of salted water until cooked...around 9 minutes. Drain pasta and allow to cool to room temp.
- Add corn, jalapeños, scallions, bell peppers and half of the cilantro. Season with salt and pepper. Dress with desired amount of dressing. Top with cotija cheese and remainder of cilantro...enjoy!
