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...
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) Bothwell Jalapeño Monterey Jack, diced
1 red pepper, diced
6 green onions, thinly sliced and divided
1/3 cup (75 mL) matchstick radishes
- Cook pasta according to package directions, drain and let cool completely.
- 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.
- Stir in Jalapeño Monterey Jack, red pepper, half of the green onions and radishes. Sprinkle with remaining green onions.