Oh My, this is good! I think this would be a perfect 4th of July salad. Especially with county fairs upon us, this reminds me of the grilled ears of corn you can't resist.
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| Photo and Recipe from here |
Ingredients:
8 ounces radiatore pasta
Dressing:
1/3 cup mayonaisse
1/3 cup sour cream
zest of 1 lime
1 teaspoon chile powder, plus more for dusting top
2 tablespoons fresh lime juice plus more for serving
Salad:
3 cups corn cut from grilled corn on the cob (3-4 ears)
1 diced avocado
1/4 cup chopped green scallions
1/2 cup Cotija or feta cheese, crumbled
3 tablespoons grated Parmesan cheese
2 tablespoons fresh chopped cilantro (or parsley or basil)
coarse salt and fresh black pepper, to taste
Instructions:
- Cook the pasta to al dente in plenty of salted boiling water.
- Meanwhile whisk all the dressing ingredients together in a small bowl until smooth and creamy.
- Drain the cooked pasta and add to a large bowl with a tiny bit of the dressing - toss to coat, cover and refrigerate until cool.
- Once cooled mix in the corn, avocado, scallion, both cheeses and the cilantro. Add the dressing a little at a time tossing gently to coat. Season to taste with salt and pepper.
- Serve chilled or at room temperature with a dusting of chile powder and lime wedges.
