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. 

CRISPY POTATO SALAD

 CRISPY POTATO SALAD

2 pounds baby potatoes (mini yellow potatoes)

3 tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon pepper

3⁄4 cup Greek yogurt

½ cup kewpie mayonnaise (or regular mayo)

2 teaspoons Dijon mustard

½ lemon, juiced

1 garlic clove, minced

¼ cup fresh parsley, chopped

salt and pepper, to taste

1 dill pickle, finely chopped

1 shallot, finely chopped

1-2 scallions for garnish, optional

Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).

Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.  Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.  Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.  While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.  When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.

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.

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.

CUCUMBER AVOCADO FETA SALAD

Cucumber

Avocado

Feta 

Lemon

Olive Oil

Salt & Pepper

Chop cucumbers and avocados.  Crumble feta.  Combine olive oil, lemon juice and salt and pepper to taste.  Gently combine cucumbers, avocado and feta, then drizzle with dressing.

TOMATO & BURRATA SALAD

Equal parts arugula & spinach

Juice of a lemon

Olive Oil

Salt & Pepper

Tomatoes (use a variety: sliced Roma, garden fresh, heirloom cherry etc.) 

Burrata, 2-3 balls 

Pesto 

French, Artisan or Sourdough Bread

Slice bread and drizzle with olive oil.  Broil in over until crispy.  Meanwhile, mix olive oil, lemon juice, salt & pepper to taste and then toss over greens. Place greens on a large platter. Add tomatoes. Place burrata balls in the center.  Dot greens, tomatoes and burrata with dollops pesto. Drizzle lemon dressing over everything.  Place crispy French bread slices around edge of platter.  Can be eaten as a salad or bruschetta. 

BANH MI PICKLED VEGGIE SLAW

2 mini cucumbers, thinly sliced 
2 carrots, grated
Small bunch of cilantro, roughly chopped 
Lime, juiced
Shallot, thinly sliced 
2 teaspoons sugar 
Salt & pepper 

Combine & let pickle. Top burgers or sandwiches or just eat as salad.

HONEY BUTTER SKILLET CORN

2 tablespoons salted butter
2 tablespoons honey
1 bag (16 oz) frozen corn (it is really good with fresh corn cut from the cob)
2 ounces cream cheese cut into chunks
1/4 teaspoon salt
1/4 teaspoon black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.  Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.  Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge

STRAWBERRY CAPRESE SALAD WITH BROWN BUTTER BALSAMIC VINAIGRETTE

2 cups sliced strawberries (cut them in a variety of sizes)

1½ cups halved cherry tomatoes

4 ounces fresh mozzarella, diced

2 tablespoons butter

2½ tablespoons balsamic vinegar

1½ teaspoons honey

¼ teaspoon dijon mustard

Salt & Pepper

¼ cup basil leaves

Toss strawberries, tomatoes and mozzarella together. Spread on a platter.

In a small skillet, melt butter over a medium-high heat. Once the butter starts to bubbly and turn slightly brown on the edges, swirl the pan in a circular motion until the butter is browned and smells nutty. Remove from heat and transfer to a small dish to cool until room temperature.  In a small bowl, whisk balsamic vinegar, honey and dijon together. Slowly whisk in room temperature butter. Season with salt and pepper.  Drizzle vinaigrette over salad mixture. Sprinkle with basil leaves.

MEXICAN FRUIT SALAD

2 tablespoons honey (or maple syrup or agave nectar)

3 tablespoons lime juice

pinch of salt

¼ - ¾ teaspoon ancho chili powder (use more or less to taste)

2 ½ cups honeydew, diced (~½ a melon)

3 cups watermelon, diced (~½ a melon)

3 cups cantaloupe, diced (~1 melon)

2 ½ cups pineapple, diced (~1 pineapple)

1 ½ cups mangoes, diced (~2 mangoes)

In a small bowl, combine the honey, lime juice, salt and ancho chili powder to taste. Add additional sweetener if you want it to be sweeter or another pinch of salt if you want it to be a little saltier. Set aside.

In a large bowl, combine the fruit until thoroughly mixed. Dress the salad with as much or as little of the dressing as you like. Add additional chili powder to taste if desired.

GERMAN CUCUMBER SALAD

1/2 cup sour cream or plain yogurt

1 cucumber

1 medium to large tomato

2 slices of onion (slice into rings)

2-4 teaspoons of lemon juice

3/4 teaspoon dill

Salt and pepper to taste

Peel and slice cucumber, tomato, and onion.  In a bowl combine dill, salt and pepper, sour cream or yogurt, and lemon juice.  Mix well, add vegetables to mixture and stir until coated.  Refrigerate until ready to serve.  

RED BUTTE CAFE SMOKED TURKEY SALAD

RED BUTTE CAFE SMOKED TURKEY SALAD

INGREDIENTS

Mixed greens

Cheese tortellinis, cooked

Smoked turkey, chopped

Bacon, cooked and chopped

Tomato, diced

Cucumber, sliced

Boiled eggs, sliced

Black beans and corn, mixed

Avocado, sliced

BASIL-LIME VINAIGRETTE DRESSING

Combine all the ingredients below in a blender: 

1 tablespoon of fresh ginger

2 cloves of garlic 

¼ cup of basil leaves

3 teaspoons freshly squeezed lime juice

1 tablespoon white wine vinegar

1 ½ tablespoons of light soy sauce

1 ½ tablespoons of brown sugar

2 tablespoons finely chopped green spring onion

¾ cup olive oil

Salt and pepper to taste

Place a bed of mixed greens on a platter or plate and arrange rows of each salad ingredient.  Serve with dressing on the side.

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.

CHINESE COLESLAW

1 large head cabbage or 2 small bags
1 bunch green onion chopped
2 packages ramen noodles
4 tablespoons sesame seeds
4 tablespoons sliced almonds

Toast noodles, almonds, sesame seeds in oven.

DRESSING
4 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons white vinegar
1/3 - 1/2 cup salad oil
1/2 teaspoon black pepper
2 ramen flavor packets

Mix and pour over salad.

CHICKEN SALAD-STUFFED TOMATOES

4 large tomatoes
1/4 cup mayonnaise
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels
1/2 cup snipped chives (or scallions)

Core tomatoes.  Scoop flesh into strainer set over bowl to catch juice.  Mix together 1/4 cup of juice, the mayonnaise, chicken, corn and chives; season.  Spoon into tomato shells.  Serve with greens.

CORN & BLUEBERRY SALAD

6 fresh sweet corn, husked

1 cup fresh blueberries

1 cucumber, sliced

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped*

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon ground cumin

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

CHICKEN TORTILLA SALAD

2 chicken breasts, cooked and shredded

2 limes, freshly squeezed

1/2 tablespoon cumin

salt to taste

1/4 cup finely chopped cilantro

1 red bell pepper, diced

1 green bell pepper, diced

1/2 onion, diced

1 can black beans, rinsed and drained
1 can corn, drained

1 tub pre made pico de gallo

Jalapenos, to taste {optional}

Andy loved this - he said it tasted like the summer version of Chicken Tortilla Soup which is a big favorite of ours.  The great thing about it was that it made for 2 meals.  We served it on cheesey-crispy tortillas once and then over tortilla chips as nachos for the second meal. Both delish.

ISLAND PORK TENDERLOIN

16 ounces pork tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons olive oil
1/4 cup brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon Tabasco sauce

If you want your house to smell amazing, make this!!  It is so fragrant, delicious and EASY.
Preheat oven to 350 degrees.  Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.  Heat 1 tablespoon oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes.  Stir together brown sugar, garlic, and Tabasco sauce and pat onto top of tenderloin.  Place pork in a roasting pan (or keep in skillet if it is oven safe) and cook in the oven for 20 minutes. 

ISLAND PORK TENDERLOIN SALAD
1/2 orange, peeled and cut
1 cup fresh spinach
1/2 red bell pepper, cut lengthwise into this strips
1 tablespoon golden raisins
1 cup Napa cabbage, shredded
6 ounces Island Pork Tenderloin
2 tablespoons cumin vinaigrette

Peel and cut oranges crosswise into 1/4 thick slices and set aside.  Toss spinach, cabbage, bell pepper, and raisins in a large bowl.  Prepare the dressing.  Mound salad mixture on a large plate.  Arrange pork and orange slices on top and drizzle with dressing.

CUMIN VINAIGRETTE
2 tablespoons fresh lime juice
1/2 tablespoon oranges juice
1/2 tablespoon Dijon mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil

CHINESE CHICKEN SALAD WITH SPICY GINGER DRESSING

• 1 boneless chicken breast, skin removed
• 1 medium-sized Napa (or Savoy) cabbage, thinly sliced
• 2 carrots, shredded
• 1 small tomato, thinly sliced
• 1 mango, thinly sliced
• 4 scallions, thinly sliced on the diagonal
• 2 tbsp. roasted sesame seeds
• handful of fresh mint, chopped
• handful of cilantro, chopped
• handful of roasted peanuts

Spicy Ginger Dressing

• 2 teaspoons fresh grated ginger
• 1 tablespoon Sriracha chili sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1/8 teaspoon sesame oil
• 3 tablespoons vegetable oil

Preparation
1. To poach chicken, place the breast in a small saucepan and add water, about 1 inch above the chicken. Cover and bring to a boil. Once boiled, immediately lower heat to a very slow simmer and partly cover for 10 minutes. Turn off the heat and leave the chicken to cook in hot water for another 15 minutes. Once cooled, shred chicken and set aside.
2. In a large bowl, whisk together all the ingredients for the spicy ginger dressing.
3. Add the cabbage, chicken, carrots, tomato, mint and cilantro to the large bowl and toss gently. Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds, and serve immediately.

THAI BEEF SALAD

1 pound top sirloin steak, trimmed

1 tablespoon brown sugar

3 tablespoons low-sodium soy sauce

1 tablespoon mirin [sweet rice wine]

1 teaspoon minced peeled fresh ginger

1 teaspoon dark sesame oil

3 garlic cloves, minced

Cooking spray

Salad greens

1. Wrap beef in plastic wrap, freeze 1 hour or until firm.  Remove plastic wrap, cut beef diagonally across grain into 1/16-inch-thick slices.

2. Combine beef, sugar, and next 5 ingredients [sugar through garlic] in a large zip-top plastic bag.  Seal and marinate in refrigerator 1 hour, turning bag occasionally. 

3. Prepare grill.

4. Remove beef from bad, discard marinade.  Place beef on grill [coated with cooking spray].  Grill 5 minutes or until desired degree of doneness, turning frequently.  Serve over salad greens.  Makes 4 servings.