Oooooookay now.
We are completely obsessed and I’m taking you with me.
It’s pasta salad, but street corn style! And it’s embarrassingly simple so you’ll have to just trust and do it.
It’s cooked pasta. Any pasta you want. I chose rotini because it felt fun in the mouth hole. (sorry about all those words.)
Then it’s a ga-lorious mix of sour cream + mayo + lime juice. All whisked together. Then you’ll add in the pasta, sweet fresh corn, diced onion, a bit of garlic, avocado, some chili powder, a little bit of herb. It’s too much.
It’s cool and crunchy and punchy and creamy and dreamy. A hint of chili powder gives it a little depth. The corn is so fresh and perfect. Add a drizzle of your best olive oil for extra silkiness and WOW.
Salt it to taste, babe. You know how this goes.
It feeds a crowd, or just you over the course of a few days.
I will say, it benefits from a little time in the fridge if you have it. And once you’ve pulled it back out it might need another spritz of lime or a pinch of salt. You’ll get it dialed, I believe in you!
The 4th is coming. You know what to do.
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Ingredients
- 1 pound rotini pasta, cooked and cooled under cold water
- 4 ears corn, shucked and sliced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4th cup mayonnaise
- 1/4th cup sour cream
- 1 lime
- Coarse salt
- 1 tsp chili powder
- Crack of black pepper
- A drizzle of good olive oil
- Freshly chopped cilantro or parsley (however much is up to you!)
Instructions
- In a large bowl, combine the mayo, sour cream and lime juice. Whisk together until smooth. Add in the cooled pasta, corn, jalapeño, garlic, red onion and avocado. Toss with a wooden spoon until everything is nicely coated. Season with salt, chili powder, and add in the fresh herb. Give it another toss, drizzle with olive oil and serve immediately!
- Serves 6.
See you at the bottom.
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