All the flavors of Mexican street corn, including warm grilled corn on the cob, locomote unitedly in this gay and scrumptious pasta salad.
Ingredients
- 3-4 ears corn on the cob
- 1 tablespoon olive oil
- 8 ounces rotini pasta
- 1 red bell pepper, seeded and chopped
- 3 green onions, chopped
- 2-3 tablespoons seeded, chopped jalapeno
- 1/2 cup Cotija or feta cheese, crumbled
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
- 1/3 cup mayonaisse
- 1/3 cup sour cream
- 1 teaspoon chile powder
- 2 tablespoons lime juice
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Manual
- Preheat outside grill for medium-high modify.
- Touch cereal with olive oil. Grille, movement ofttimes, until lightly charred all over, 10-15 proceedings; chill and cut callus from the cob.
- Prepare pasta according to assemblage directions. Wash under unemotional food and emptying.
- In a larger bowl, combine food, grilled maize, red shrub, viridity onions, pepper, cheeses and cilantro. In a littler containerful, beat together ingredients for concoction.
- Strike dressing into pasta and callus salmagundi. Weaken with taste and seasoning, to perceptiveness. Refrigerate until serving.
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