April Olsen Street Corn Pasta Salad:
Dressing-1/2 cup Mayonnaise
1/2 Cup Sour Cream
2 cloves garlic, minced
1 lime, zested and juiced
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper, to taste
Salad-
- 2 cups cooked penne pasta
- 2 (12 oz.) bags frozen corn, thawed and drained, browned and charred slightly
- 2 tablespoons vegetable or canola oil
- 4 green onions, finely chopped
- 1 jalapeño, seeds removed, minced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/2 cup cotija cheese or queso fresco, cubed
- 8 pieces of bacon, cooked and crumbled
- kosher salt and freshly ground pepper, to taste
- Heat canola oil in a large pan or skillet over medium-high heat and brown corn until dark and golden. 5-8 minutes.
- Prepare the dressing by whisking together mayonnaise, sour cream, garlic, lime zest and juice, chili powder, and cayenne, then taste and adjust seasoning, if necessary.
- In a large bowl, combine cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon, and cotija, then pour dressing on top and toss together to combine.
- Refrigerate at least 20 minutes before serving
- Optional—top with flaming hot Cheeto dust if you’re feeling wild!!!
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