Mexican Street Corn Pasta Salad

With all the delicious flavours of Mexican-style street corn, this creamy pasta salad is a wonderful addition to any summer barbecue menu. Or for those times when you want to relive summer in the middle of winter...

Ingredients

  • 12 oz (375 g) bow-tie pasta

  • 1/4 cup (60 mL) mayonnaise

  • 1/4 cup (60 mL) sour cream

  • 2 tbsp (30 mL) olive oil

  • 2 tsp (10 mL) lime zest

  • 1/4 cup (60 mL) lime juice

  • 2 cloves garlic, minced

  • 1 tsp (5 mL) ground cumin

  • 1 tsp (5 mL) chili powder

  • 1 tsp (5mL) salt

  • 1/2 tsp (2 mL) pepper

  • 4 cups (1 L) cooked corn kernels, cooled

  • 1 1/2 cups (375 mL) diced Bothwell Jalapeño Monterey Jack Cheese

  • 1 red pepper, diced

  • 6 green onions, thinly sliced and divided

  • 1/3 cup (75 mL) matchstick radishes

Directions

  1. Cook pasta according to package directions, drain and let cool completely.
  2. In large bowl, whisk together mayonnaise, sour cream, olive oil, lime zest, lime juice, garlic, cumin, chili powder, salt and pepper; add pasta and corn, tossing to coat well.
  3. Stir in Jalapeño Monterey Jack, red pepper, half of the green onions and radishes. Sprinkle with remaining green onions.
Notes