MEXICAN STREET CORN PASTA SALAD

 

Mexican Street Corn Pasta Salad

Servings: 6 servings

Prep Time: 10minutes mins

Cook Time: 15minutes mins

This quick and easy Mexican street corn pasta salad is loaded with savory charred corn, salty cotija cheese and a tangy chipotle lime dressing. Enjoy on its own as an easy lunch or serve as a side dish for your next taco night.

Ingredients 

Mexican Street Corn Pasta Salad

• 2 cups ditalini pasta (uncooked), or any small pasta shape**
• Diamond Crystal kosher salt
• 2-3 tablespoons extra virgin olive oil, enough to coat the skillet
• 3 cups fresh corn kernels*, about 4-6 ears total
• fresh cracked black pepper, to taste
• 2 cloves garlic, minced or grated
• 1/2 of a fresh jalapeño ***, minced, seeds and ribs removed
• 1 bunch cilantro, finely chopped, reserve some for garnish
• 1 bunch scallions, sliced, reserve some for garnish
• 1/4 cup cotija cheese, crumbled, reserve some for garnish

Chipotle Lime Dressing

• 1/2 cup sour cream
• 1/2 cup mayo
• 2 whole chipotle peppers***, packed in adobo
• 1/3 cup fresh lime juice, plus the zest of 1 of the limes
• Diamond Crystal kosher salt
• fresh cracked black pepper

Instructions

Mexican Street Corn Pasta Salad

• Bring a large pasta pot of water to a boil over high heat, then salt the water liberally. Add ditalini pasta, stir, and cook according to package instructions. When the pasta is cooked, drain and rinse with cold water until pasta cools. 
• Heat a large skillet with a tight-fitting lid over high heat. Once skillet is heated, drizzle in a few tablespoons of extra virgin olive oil to coat. Add the corn kernels to the pan in one even layer. Salt and pepper to taste then immediately cover the skillet with a lid (when the kernels start to char and caramelize, they will begin to pop and splatter). 
• Cook on high heat undisturbed for 5 minutes, or until corn is nicely charred on the bottom and fully cooked through. Remove lid, reduce the heat to medium, and add in the 2 cloves of minced garlic. Stir to combine and cook for an additional minute or two. Remove from the heat and set aside to cool. 
• Gather the minced and seeded jalapeño, finely chopped cilantro, thinly sliced scallions, and crumbled cotija cheese, reserving some of the cilantro, scallions, and cheese for garnish. 

Chipotle Lime Dressing

• Place the sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend to combine. Add kosher salt and fresh cracked black pepper to taste, and set aside until ready for assembly. 

Assemble

• In a large bowl (or the cooled pasta pot) mix the cooked and cooled pasta with the cooled charred corn, jalapeño, cilantro, scallion ,and crumbled cotija cheese. Pour over the chipotle lime dressing, (you may not need all of it****) and toss to combine. Taste and add additional kosher salt and fresh cracked black pepper if needed. 
• Transfer to a serving platter and garnish with the reserved cilantro, scallion, and cotija cheese. Serve immediately or store in refrigerator until ready to serve, reserving garnish in a separate container if making ahead.

Equipment

• 1 Large pasta pot
• 1 Large skillet with lid
• 1 immersion or standard blender

Notes 

***Using half of a seeded jalapeño and 2 chipotle peppers gives this Mexican street corn pasta salad just a bit of a kick. If you love spicy food, start there and add more to taste as you go. 

****You may not need all of the dressing, especially if you are serving the pasta salad immediately. Start with 3/4th of the dressing and if making ahead reserve 1/4th of the dressing to add to the pasta salad just before serving, as the pasta will absorb a lot of it while it sits. 

CREAMY TOMATO PASTA

2 cups packed spinach, roughly chopped
2 cups cherry tomatoes
2 cups chopped mushrooms
3-4 garlic cloves
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and pepper, to taste
2 Boursin cheese wheels
12 ounces pasta of your choice
1/2 tsp crushed chili flakes, or to taste, optional
Shredded Chicken

Preheat the oven to 350 F.
In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves(minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
Add the cooked pasta and toss to coat. Serve immediately and enjoy!

HOMEMADE HAMBURGER HELPER

 1.5 lb ground beef

1/2 onion, chopped

4 cups uncooked pasta

4 cups beef broth

1 cup water

3 heaping tablespoons tomato paste

2 teaspoons garlic powder

2 teaspoons parsley

2 teaspoons Worcestershire sauce 

1.5 cups milk

3 cups shredded cheddar jack

Saute onions for 3 minutes then add beef and brown until cooked through.  Add pasta, all seasonings, Worcestershire sauce, water and broth. Simmer for 15 minutes.  When noodles are partially done, add milk. Simmer for 5 minutes. Once noodles are al dente, add cheese. Salt and pepper to taste. Let rest 10 minutes before serving.  

VIRAL GRINDER PASTA SALAD

 VIRAL GRINDER PASTA SALAD

1 tub of arugula

4 cups Ditalini pasta cooked and cooled

10 oz cherry tomatoes chopped

½ red onion finely chopped

½ cup banana peppers finely chopped

½ lb fresh mozzarella roughly chopped

3 oz salami roughly chopped

1 handful fresh basil, hand torn

½ cup Italian dressing

3 tablespoon Kewpie mayo

2 tablespoon red wine vinegar

1 pinch flaky salt

Balsamic glaze for serving

Add all ingredients in a big bowl and toss!  Finish with a drizzle of balsamic glaze before serving. Best if enjoyed right away - if not, hold the arugula and balsamic glaze and add it in and toss before serving.

EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

 EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

6 ounces pasta (1 3/4 cups)

½ cup whipped whole milk cottage cheese 

2-4 ounces sharp cheddar cheese, grated (½-1 cup)

Add pasta to pot or skillet and add just enough water to cover. Add a pinch of salt; bring to boil. Cook, stirring occasionally, until pasta is almost al dente, about 6 minutes (or 1 minute less than package directions for al dente).

Add cottage cheese, return to a boil, then add cheddar (I used 2 oz but it can handle more!). Lower the heat, cook until creamy sauce forms. Season with salt and lots of black pepper. Serves 2.

NAPA VALLEY’S BEST MAC N CHEESE

 NAPA VALLEY’S BEST MAC N CHEESE

1 lb elbow macaroni

2 tablespoons extra virgin olive oil

1 cup sour cream

3 tablespoons Dijon mustard

1 cup Panko breadcrumbs, toasted

3 cups heavy cream

2 cups sharp cheddar cheese, grated

½ cup Parmigiano-Reggiano, grated

1 cup thick cut bacon, cooked and crumbled

Chopped parsley and chives for garnish

Salt and pepper to taste

1. Cook elbow macaroni ‘al dente,’ then toss with extra virgin olive oil and let them cool.

2. Mix the cooled macaroni with a creamy blend of sour cream and Dijon mustard. (You can prepare this part ahead of time!)

3. Toast Panko breadcrumbs to golden perfection – the crispy crown for your mac and cheese.

4. Melt Cheddar and Parmigiano-Reggiano into rich, luscious heavy cream.

5. Combine the cheese goodness with the macaroni and crumbled bacon, heating until combined.

6. Add fresh chives and parsley, season to perfection with salt and pepper.

7. Serve it up in a dish or individual bowls, topped with those toasted breadcrumbs. Best eaten immediately.

THAI PEANUT NOODLES

 

Red, yellow and orange peppers

Linguine noodles

Rotisserie chicken

SAUCE

1 clove minced garlic

½ cup chicken broth or bone broth

¼ cup soy sauce

3 tablespoons peanut butter

1 tablespoons honey

TOPPINGS

Sriracha

Green onions

Cilantro

Crushed peanuts

Chop peppers and cook noodles.  Bring sauce to a boil.  Combine peppers, noodles, and chicken then coat with the sauce.  You can add in some extra veggies like broccoli, carrots and peas too.  This makes a great chilled summer salad.

SAUSAGE RIGATONI IN A CREAMY LEMONY SAUCE

2 red bell peppers

4 scallions

14 ounces diced tomatoes

1 lemon

18 ounces Italian pork sausage (casings removed)  

1 teaspoon chili flakes

12 ounces rigatoni pasta

4 tablespoons cream cheese

6 tablespoons sour cream

6 tablespoons parmesan cheese

2 tablespoons butter

Kosher salt and freshly ground black pepper, to taste

1 cup shredded Gruyere cheese

Bring a large pot of salted water to a boil.  Wash and dry produce.  Halve, core and thinly slice peppers into strips. Trim and thinly slice scallions.  Zest and quarter lemon. Heat a drizzle of olive oil in a large pan.  Add peppers and scallions; cook, stirring, until slightly softened.  Season with salt and pepper.  Add sausage to pan; cook, breaking into pieces until browned and cooked through, 4-6 minutes. Season with salt and pepper and a pinch of chili flakes. Once water is boiling, add rigatoni and cook until al dente, reserving ½ cup pasta water.  Add half the diced tomatoes to sausage mixture and cook until softened.  Stir in cream cheese, sour cream and parmesan cheese, pasta water as needed and butter.  Season with salt and pepper and lemon zest to taste.  Add pasta and toss to coat.  

BRUSSELS SPROUTS AND BACON PESTO PASTA

4 slices of bacon, cooked and chopped

12 ounces brussels sprouts

1 clove garlic, grated or minced

¼ teaspoon red pepper flakes

Kosher salt and fresh ground black pepper to taste

8 ounces uncooked pasta shells or similar shape/size, gluten-free if needed

3 tablespoons pesto

1 lemon, juiced

¼ cup shredded Parmesan cheese

Cook the pasta according to package instructions and drain. While the pasta cooks thinly slice the brussels sprouts or use the shredding attachment on a food processor. In a large skillet cook the bacon. Drain on paper towels and chop when cool enough to handle. Reserve one tablespoon of the bacon grease in the skillet and discard the rest. Add in the shredded brussels sprouts and red pepper flakes, season with salt pepper. Sauté for 3-5 minutes or until tender. Stir in the garlic and sauté another 30 seconds. Add the chopped bacon, pasta, pesto, lemon juice and Parmesan cheese into the skillet. Stir everything together until combined. Taste for seasoning and serve topped with extra Parmesan cheese.

BUTTERY COUSCOUS

1 lemon 

4 tablespoons butter

1 cup Israeli couscous

1 ½ cups water 

2 tablespoons chicken stock concentrates (chicken base)

Salt & Pepper 

Zest and halve 1 lemon.  Melt 2 tablespoons of butter in a small pot over medium high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes. Add 1 ½ cups water and 2 tablespoons chicken stock concentrates. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid, if necessary. Stir 2 tablespoons butter into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper.

CREAMY LEMON CHICKEN

2 tablespoons olive oil

10 boneless, skinless chicken tenders

1 teaspoon Herbes de Provence

1/2 teaspoon creole seasoning or other spicy seasoning salt

1 cup reduced-sodium chicken broth

1 3/4 cup heavy cream

zest of 1 lemon

2 teaspoons lemon juice

3/4 pound fettuccine, cooked al dente according to package directions

Pat chicken tenders dry and sprinkle with Herbes de Province and creole seasoning. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over fettuccine.   

SAUSAGE AND TORTELLINI SOUP

2 tablespoons EVOO
1 pound bulk sweet Italian sausage
2 large onions, chopped
3 celery ribs with green leafy tops, finely chopped
4 large garlic cloves, chopped
1 small fennel bulb, cored and chopped, a handful of the green fronds reserved
2 large pinches of red pepper flakes
Salt and black pepper
1 28-ounce can diced tomatoes
2 quarts chicken stock
2 9-ounce packages fresh tortellini (cheese, spinach, or mushroom)
1 1/2 cups fresh basil, about 25 leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
Grated Parmigiano-Reggiano cheese, for passing at the table

Preheat a large soup pot over medium-high heat with 2 tablespoons of the EVOO.  Add the sausage to the hot pot and break it up with a wooden spoon into little pieces as it cooks, 2 to 4 minutes.  Add the onions, celery, garlic, chopped fennel, red pepper flakes, and a little salt and pepper.  Cook, stirring frequently, for 5 minutes.  Add the tomatoes and continue to cook for a minute, then add the chicken stock.  Put a lid on the pot to bring the soup up to a simmer and cook for 10 minutes.  Uncover the pot, add the tortellini, and cook for 5 minutes.  Once the pasta is cooked through, add the basil and parsley, then taste and re-season with a little more salt and pepper if you think it needs it.  Chip up the reserved fennel fronds, stir them in, and serve.  Pass the cheese at the table.

PESTO WITH CASHEWS

PESTO WITH CASHEWS

INGREDIENTS

2 cups fresh basil leaves, packed

½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

½ cup extra virgin olive oil

1/3 cup cashews

3 garlic cloves, minced

Salt and freshly ground black pepper to taste.

DIRECTIONS

Place the basil leaves and cashews into the bowl of a food processor and pulse several times.  Add the garlic and Parmesan or Romano cheese and pulse several times more.  Scrape down the sides of the food processor with a rubber spatula.  While the food processor is running, slowly add the olive oil in a steady small stream.  Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.  Occasionally stop to scrape down the sides of the food processor.  Sitr in some salt and freshly ground black pepper to taste.  I like to combine pesto with a little half and half and toss with pasta for a quick sauce.  

HOMEMADE ALFREDO SAUCE

HOMEMADE ALFREDO SAUCE

INGREDIENTS

1 stick of butter

1 (3-oz) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

½ cup grated Parmesan cheese

Salt & pepper

DIRECTIONS

Melt butter in saucepan over low heat. Mix in cream cheese. Stir in the cream and garlic powder.  Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thinking (for example if you are serving it as a dipping sauce) you may sprinkle in flour, 1 teaspoon at a time.  Cook and stir for desired consistency.  Stir the Parmesan cheese into the sauce and season with salt and pepper to taste. 

RED & WHITE MOSTACCIOLI (LITTLE MUSTACHES)

RED & WHITE MOSTACCIOLI (LITTLE MUSTACHES)

INGREDIENTS

1 pound uncooked mostaccioli (or other tubular pasta) 

Alfredo sauce 

1 26-oz jar spaghetti sauce

3 cups shredded mozzarella cheese, divided

DIRECTIONS 

Preheat oven to 350°F.  Cook pasta cording to package directions, drain.  Meanwhile prepare Alfredo sauce.  Spread a thin layer of spaghetti sauce in a 9 x 13” baking dish. Layer half the pasta, half the Alfredo sauce, and half the spaghetti sauce,  and one and a half cups of the cheese. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly. 

SUMMER MACARONI SALAD

SUMMER MACARONI SALAD

INGREDIENTS

12 oz salad-size macaroni pasta, cooked according to package instructions and cooled

1 cup frozen petite peas, thawed

4 oz diced and crisped pancetta

2 teaspoons fresh thyme leaves, for garnish

Add the cooked and cooled macaroni to a large bowl and add in the thawed petite peas and the diced, crisped pancetta.  If serving immediately, toss with the Creamy, Lemon-Thyme Dressing, and garnish with the thyme leaves.  If making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/pancetta when ready to serve, to keep the pasta salad moist and fresh; keep cold.

CREAMY, LEMON-THYME DRESSING

¾ cup mayo

1/3 cup olive oil

¼ cup fresh lemon juice

1 ½ tablespoons lemon zest

1 tablespoon plus 2 teaspoons sugar

1 ½ teaspoons salt

1 teaspoon whole grain Dijon mustard

1 teaspoon fresh thyme leaves

½ teaspoon freshly cracked black pepper

Add all ingredients into a food processor and process the mixture until thick and completely creamy.

RED-AND-WHITE MOSTACCIOLI (little mustaches)

1 pound uncooked mostaccioli (or other tubular pasta) 

Alfredo sauce (link)

1 26-oz jar spaghetti sauce

3 cups shredded mozzarella cheese, divided

Preheat oven to 350°.

Cook pasta cording to package directions, drain.

Meanwhile prepare Alfredo sauce.

Spread a thin layer of spaghetti sauce in a 9 x 13" baking dish. Layer half the pasta, half the Alfredo sauce, and half the spaghetti sauce,  and one and a half cups of the cheese. 

Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly. 

 

 

FETTUCCINE ALFREDO

1 stick of butter

1 (3-oz) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Salt & pepper

1 lb uncooked fettuccine 

Melt butter in saucepan over low heat. Mix in cream cheese. Stir in the cream and garlic powder.  Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thinking (for example if you are serving it as a dipping sauce) you may sprinkle in flour, 1 teaspoon at a time.  Cook and stir for desired consistency. 

Cook the fettuccine according to package directions, drain. 

Stir the Parmesan cheese into the sauce and season with salt and pepper to taste. 

Toss the sauce and the pasta in a large bowl. Serve immediately.

PASTA WITH SAUSAGE & FRESH TARRAGON TOMATO SAUCE

1 lb medium pasta shells or rigatoni
 1/2 lb mild Italian sausage, casing removed
4 large tomatoes, halved
1 clove garlic, finely chopped
2 teaspoons chopped fresh tarragon
salt and pepper
4 oz feta cheese
EVOO for drizzling

In a skillet, crumble and blacken sausage.  Set aside to cool and drain excess liquid.  In a large pot of boiling water, cook the pasta until al dente.  Meanwhile grate the cut sides of the tomatoes on the large holes of a box grater into a large bowl, discarding the skins.  Add the garlic, tarragon, salt and pepper to the bowl and toss to combine.  Drain the pasta, then toss with the tomato sauce and about 3 tablespoons feta.  Divide among 4 bowls; season with salt and pepper, drizzle with EVOO and top with the remaining feta.

SOUR CREAM NOODLE BAKE

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

From The Pioneer Woman