I received the 'Every Salad Ever' cookbook and am working my thru. This cookbook has every salad you could ever want to make, a separate section with salad dressing (once you make your dressings from scratch you'll never want a grocery store dressing again), some meat marinades and of course, her very easy to follow recipes. I loved her first book - 'Yum and Yummer' and now this book - which is just as good. So after all this intro, here's my first salad from the book. I have never had Mexican street corn, have always wanted to try it and thought this would be a good one to try. It's delish! The freshness of the corn, crunch of the red pepper and the dressing has the perfect creamy, sweet combo - it's a nice alternative to a regular pasta salad. Perfect for summer dinners:)
To the recipe. . .
Mexican Street Corn Pasta Salad
Dressing
1/2 c. mayo (light or regular)
1/3 c. full fat sour cream
2 tbsp. fresh lime juice
1 tbsp. liquid honey
1 tsp. smoked paprika
1/4 tsp. cumin
Grill over med high heat
8 cobs of shucked corn - brush with olive oil before putting on the grill and turn every couple of minutes. (takes about 10-12 minutes)
When cool, cut the corn off and put into a bowl.
Make the pasta
8 oz uncooked ditali pasta (4 c. cooked)
Prep the following
1 c. diced red peppers
1/2 c. chopped green onion
1 jalapeno pepper (I did not add this but go ahead if you like a bit of heat)
Add all the ingredients and dressing into a large bowl and chill for about 2 hours or longer.
*note = - you can top with cotija cheese (if you can find it!) or you can have parmesan as an alternate. I used neither and thought the salad was great without it!
Enjoy!
