| |
Salads | |
| 8 ounces cavatappi pasta Kosher salt Kernels from 8 ears sweet corn (about 2 1/2 cups) 1 cup Mexican mayonnaise, such as McCormick Mayonesa or Goya Mayonnaise with Lime Juice (or add 1.5 tsp lime juice, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp chipotle powder to a cup of mayo) 1/2 cup sour cream or Greek yogurt 3/4 cup chopped cilantro 1/2 cup diced red onion 1/4 cup minced jalapeño (remove seeds/veins if you don't like heat), from about 1 large jalapeño 1 cup crumbled Cotija | |
| Bring a medium saucepan of salted water to a boil. Add the cavatappi and cook according to package directions. Reserve 1 cup pasta water. Drain and set the pasta aside. Meanwhile, cook the corn kernels in a large cast-iron skillet over medium-high heat, stirring frequently, until the kernels are evenly blistered and browned, 5 to 8 minutes. Season with salt to taste and set aside to cool. Whisk together the mayonnaise, sour cream, 1/2 cup of the cilantro, about 1/4 cup of the reserved pasta water and salt to taste together in a medium bowl until smooth. If the dressing is too thick add more pasta water. Combine the pasta, roasted corn, onion and jalapeño in a large bowl. Top with the dressing and 3/4 cup of the Cotija. Fold together with a rubber spatula until the pasta is coated in the dressing. Serve garnished with the remaining 1/4 cup Cotija and remaining 1/4 cup cilantro. | |
Unrated | |
Sort