Zesty Mexican Street Corn Rotini
8 (or 12 as a side dish)
Three Farm Daughters
Summertime always brings a bumper crop of sweet corn here at the farm, and harvest means happy days - mainly because we just can’t stop making this zippy and unexpected pasta salad!
Perfect for cookouts, potlucks or anytime you need a show stopping side dish for grilled chicken or steaks. Just be sure to go easy on the spice if you’re serving to a crowd
2 boxes Three Farm Daughters Rotini
6 ears of fresh Sweet Corn, husked and grilled
Olive Oil spray
½ cup Cotija or Feta Cheese, crumbled
6 Green Onions, finely sliced
⅔ cup Cilantro, roughly chopped
⅓ cup light Sour Cream
½ cup Mayonnaise, highest quality
½ tsp Garlic Powder
3 tbsp Lime Juice, freshly squeezed
½ tsp Paprika, plus more for sprinkling on top
¼ tsp Chili Powder, or more to taste
Pinch Cayenne Pepper (if you like it spicy!)
1 can Black Beans, drained and rinsed
1 Avocado, chopped Lime wedges, to serve
Husk corn cobs and remove the silk, then spritz each lightly with olive oil spray. Grill or broil the cobs of corn on high until lightly charred in places, turning frequently. Allow to cool slightly before slicing off the kernels and popping them into a large serving bowl.
Cook pasta as directed and rinse under cool water, then drain well and transfer to the bowl with the grilled corn. Refrigerate while you make the dressing.
In a medium bowl, whisk together the mayo, sour light cream, garlic powder, chili powder, paprika, and the lime juice and zest. Season to taste, adding a pinch of cayenne and more chili powder if you like things hot!
Pour dressing over the cooled rotini and corn mixture, reserving a couple of tablespoons to drizzle over the top when serving.
Add the drained black beans, and most of the chopped green onions, cilantro and crumbled cotija cheese to the pasta and stir gently to combine.
If you’re making this pasta dish ahead of time, it keeps well in the fridge for a couple of days, allowing the flavors to improve. Or you can serve it immediately if you just can’t wait!
To serve, give everything one last stir and pile onto a big serving platter. Garnish with remaining green onions, cilantro and cotija cheese, and arrange chopped avocado on top. Sprinkle with paprika and serve with extra lime wedges on the side.