Corn Pasta Bowl (Print Version)
# Ingredients:
→ For the Sauce
01 -
½ cup mayo
02 -
2 garlic cloves, crushed
03 -
Squeeze from 1 lime
04 -
½ teaspoon red chili spice
05 -
½ teaspoon ground cumin
06 -
½ teaspoon sweet paprika
07 -
½ teaspoon sea salt
08 -
¼ teaspoon cracked pepper
09 -
A dash of cayenne for heat (if you want)
→ For the Street Corn Pasta Mix
10 -
340g (12 oz) bow tie pasta (can use gluten-free)
11 -
450g (16 oz) defrosted fire-roasted corn kernels
12 -
¼ cup chopped fresh cilantro leaves
13 -
¼ cup diced scallions or purple onion
14 -
⅓ cup crumbled cotija, plus extra for topping
# Instructions:
01 -
Toss pasta into super salty water and cook until just tender. Drain it and run cold water over it to cool it down fast.
02 -
Grab a bowl and stir mayo, crushed garlic, lime juice, red chili spice, cumin, paprika, sea salt, pepper and cayenne together until they're well combined. Give it a taste and add more of anything you think it needs.
03 -
Find your biggest bowl and dump in the cooled pasta, corn, cilantro, onions, and crumbled cotija.
04 -
Drizzle all that sauce over your pasta mix. Use tongs to get everything coated real good. Sprinkle more cilantro and cheese on top before you serve it.
# Notes:
01 -
This pasta dish takes its flavors from street vendors' roasted corn and works great at cookouts or family gatherings.