On a recent Friday we had grand plans to dine al fresco now that it’s truly feeling like summer. I perfected my shrimp roll recipe and my beau bought some steaks so all we needed was a side dish. Pasta salad is a quintessential picnic side so this was the perfect opportunity to try out this recipe I saved a while ago. It’s basically all the flavors of Mexican street corn but tossed together with some pasta. Since street corn is standard grill fare, you’re working with expected flavors in unexpected ways.
I followed the recipe pretty closely, just switching out the pasta shape. Any short pasta will do. While your pasta is cooking, take a moment (and really it’s so simple it just takes a moment) to mix your dressing in a separate bowl by combining 2 parts sour cream with 1 part mayo, the zest and juice of one lime, garlic powder, chili powder, cayenne, and salt. Once the pasta is cooked, toss with corn (I used frozen that I warmed up) and the dressing.
Add as much cotija cheese and cilantro as you see fit and you’re good to go! Side note, I didn’t have cilantro and it still tasted great. Plenty of people hate cilantro anyway so I wouldn’t stress if you can’t find it.
It ended up raining so we ended up eating inside, which is far less exciting on a Friday night but just as tasty. Steak, shrimp rolls, and a fun pasta salad?! This is an ideal summer supper and I’m honestly drooling as I plan when I can replicate it.