Kevin's Community Kitchen: Street Corn Delight
Mexican Street Corn Pasta Salad
By Kevin Wong
Welcome to Kevin's Community Kitchen, where we blend the flavors of our beloved community. This month, local resident Kevin Wong brings us a dish perfect for your summer BBQs!
This dish is inspired by the latest social media trends and our love for Elote, or Mexican Street Corn. Whether from local Mexican spots in the Willistons or street vendors in the boroughs, we’ve captured that delicious experience in a fun pasta salad. Get creative by adding fresh jalapeños for spice or diced bell peppers for color. Enjoy!
Ingredients:
1 can of corn or bag of frozen corn (fresh can be used for convenience)
2 tbsp butter
1/2 lb pasta of your choice
1/4 cup sour cream (substitute with Greek yogurt or cottage cheese)
3 tbsp mayo
4 cloves minced garlic
1/2 cup grated Cotija cheese (amount to taste)
1/4 cup chopped red onion or shallot
Juice from 1 medium-to-large lime
1/2 tsp chili powder
1/4 tsp cumin
1/4 cup finely diced cilantro leaves
Salt and pepper to taste
Instructions:
Cook the Pasta: Begin by cooking your pasta according to package instructions. Drain and set aside.
Prepare the Corn: In a skillet, melt the butter over medium heat. Add the corn and sauté until slightly charred and golden brown.
Mix the Dressing: In a large bowl, combine the sour cream, mayo, minced garlic, lime juice, chili powder, cumin, salt, and pepper. Mix until smooth and well combined.
Combine Ingredients: Add the cooked pasta, charred corn, red onion, and Cotija cheese to the bowl with the dressing. Toss everything together until evenly coated.
Add Cilantro: Gently fold in the finely diced cilantro leaves.
Serve and Enjoy: Chill the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Enjoy this delightful fusion of Mexican street corn and pasta salad at your next summer BBQ!
About the Author:
Local East Williston resident Kevin Wong is a dedicated parent in the community, and is known as a volunteer sports coach and fostering a nurturing environment for kids in the community. His new regular recipe column ties together community and food experiences with fun, engaging commentary.
