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Mexican Street Corn Pasta Salad
Ingredients
  • subheading: Mexican Street Corn Pasta Salad:
  • 2 cups ditalini pasta (uncooked), or any small pasta shape**
  •  
  • Diamond Crystal kosher salt
  • 2 to 3 tablespoons extra virgin olive oil, enough to coat the skillet
  • 3 cups fresh corn kernels*, about 4 to 6 ears total
  • fresh cracked black pepper, to taste
  • 2 cloves garlic, minced or grated
  • ½ of a fresh jalapeño ***, minced, seeds and ribs removed
  • 1 bunch cilantro, finely chopped, reserve some for garnish
  • 1 bunch scallions, sliced, reserve some for garnish
  • ¼ cup cotija cheese, crumbled, reserve some for garnish
  • subheading: Chipotle Lime Dressing:
  • ½ cup sour cream
  •  
  • ½ cup mayo
  • 2 whole chipotle peppers***, packed in adobo
  • ⅓ cup fresh lime juice, plus the zest of 1 of the limes
  • Diamond Crystal kosher salt
  • fresh cracked black pepper
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