Mexican Street Corn Pasta Salad

🧂 Ingredients

• 2 tablespoons neutral oil
• 4 ears corn

  kernels removed (see note)
• 1 cup ditalini pasta

  or other small pasta shape
• 1/3 cup mayo of choice*
• 2 tablespoons fresh lime juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese or cojita cheese
• 1/2 cup sliced scallions
• 1 large jalapeno

  seeded and diced
• 1/2 cup fresh cilantro

  chopped

Instructions

• 1 Heat the oil in a large skillet [https://amzn.to/2Qe0IJw] or a wok
  [https://amzn.to/4ceOkRZ] over medium heat. Add the corn kernels and cook until
  charred and hot, for about 10 minutes. For best results, let the corn cook in a
  single layer for 1-2 minutes before touching, then stir and let them cook again
  for 1-2 minutes before touching. This will let the corn kernels get nice and hot
  and slightly charred before stirring.
• 2 While the corn is cooking, make the pasta. Bring a medium pot of salted water to
  a boil and add the ditalini. Cook according to package directions until al
  dente. Drain and rinse in cold water and let the water drain all the way out for
  about 5 minutes. This extra time to drain will prevent soggy pasta salad!
• 3 In a large bowl, whisk together the mayo, lime juice, chili powder, smoked
  paprika, and feta. Add the cooked pasta and charred corn and toss together. Add
  the scallions, jalapeno, and cilantro and toss again. Season, adding salt if
  needed. I don't think you need extra salt as long as you use salted pasta water
  (and depending on the mayo/cheese you use).

Nutrition Info