This Mexican street corn pasta salad combines tender pasta, sweet corn, bell pepper, herbs, and cotija with a creamy lime, paprika, and cumin dressing.
0 Bring a large pot of generously salted water to a boil.
1 When boiling, add the shucked ears of corn and cook for a few minutes until tender. Use tongs to remove the corn, keeping the water in the pot and set the corn aside to cool.
2 Bring the water back to a boil, add pasta and cook according to package directions until just al dente. Drain the cooked pasta and run cold water over it to stop the cooking. Reserve pasta water & set aside.
5 Make Dressing: In a large serving bowl, combine the yogurt, mayonnaise, ¼ cup cotija cheese, paprika, cumin, lime juice and zest, salt and pepper. Whisk to combine.
6 Add the olive oil and red bell pepper to the bowl.
7 Cut the kernels off the cobs of corn and add the corn and cooked pasta into the bowl.
8 Add most of the herbs and green onion and toss again.
9 Top with the remaining herbs, green onion, and ¼ cup of cotija cheese and serve or place in the fridge, covered, until ready to serve.
10 Enjoy!
