Recipes
Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is loaded with corn, cotija and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It’s quick and easy to throw together and is made up of mostly pantry ingredients that you’ve probably already got in your kitchen!
Ingredients
2 (15oz.) cans Lodi Whole Kernel Corn, drained
olive oil for tossing pasta
1 cup Cotija or queso fresco cheese
⅓ cup freshly chopped cilantro & more for garnish
1 cup sour cream
½ cup mayonnaise
½ tsp garlic powder
3 tblsp lime juice
2 tsp lime zest
1 tsp chilli powder
a couple pinches cayenne pepper
Kosher salt
fresh cracked pepper
Method
1. Preheat oven to 350°F (175°C).
2. Butter a baking dish and set aside.
3. Melt remaining butter in microwave by heating for 40 seconds.
4. In a medium bowl, combine corn, eggs, ¼ cup melted butter and ½ of the crushed crackers.
5. Mix until blended.
6. Transfer to prepared dish.
7. In another bowl combine remaining crushed crackers, remaining melted butter, paprika, salt and pepper.
8. Mix until blended.
9. Sprinkle over top of corn mixture.
10. Bake for 30-40 minutes, until top is browned and corn is bubbling around the sides.
4. This meal serves 10 people.
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