Mexican-inspired pasta and grilled corn salad

Taking traditional ‘street corn’ to a whole new level!

This salad is quick to prepare and makes a great side dish (especially with burgers) or vegetarian main dish. It’s a very flexible recipe – add more heat if you like and feel free to consider add-ins like diced red pepper or avocado. If you enjoy this salad, you might also like this delightful grilled corn and zucchini salad, this quick pickled grilled corn, these grilled corn and zucchini fritters or my grilled corn, tomatillo and red pepper salsa.

Ingredients

• 1 cup (118 g) small shell pasta
• 2 teaspoons (10 mL) extra virgin olive oil
• 4 ears of fresh corn, shucked and lightly oiled (olive or vegetable oil)
• 5 teaspoons (14 g) mayonnaise
• 1 tablespoon (15 mL) freshly-squeezed lime juice
• 1/3 cup (80 g) sour cream
• 1/2 cup (60 g) very finely crumbled feta cheese, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder, plus more for serving
• 1/4 cup (15 g) chopped fresh cilantro
• 1 lime, cut into wedges

Method

• Place a medium-sized saucepan of water over high heat. Stir in 2 teaspoons of kosher salt; cover and bring to a boil. When water is boiling, stir in pasta and cook, reducing heat as needed, until just tender. Drain in a colander and transfer pasta to a large bowl; drizzle with olive oil and stir gently to coat evenly. Set aside. Once cooled, pasta can be covered and kept at room temperature for up to an hour; if making farther ahead of time, refrigerate pasta and reheat gently to room temperature in the microwave before assembling salad.
• Preheat barbeque (grill) to medium-high heat. While it heats up, combine mayonnaise, lime juice, sour cream, 1/3 cup (90 mL) of the finely crumbled feta, pepper and chili powder in a small bowl. Stir until well blended and refrigerate until just before serving time.
• When grill is hot, place corn directly on the grate and cook, turning occasionally, until kernels are tender (test with the tip of a sharp knife) and corn is lightly charred. This should take about 8 – 10 minutes depending upon how hot your grill is. Remove corn from grill.
• Let corn cool a few minutes then remove kernels from cobs with a sharp knife or corn stripper. If cooking corn ahead of time, place kernels in a bowl then cover and refrigerate. Gently bring to room temperature in the microwave before assembling salad.
• When ready to serve, combine corn with pasta and toss gently. Drizzle dressing mixture over pasta and corn then toss gently to combine.
• Garnish salad with chopped cilantro, remaining feta and lime wedges (for squeezing over top). Have a shaker of chili powder (or hot red pepper flakes) available so those who wish extra heat can sprinkle some more on.

Serves 4 as a side dish; recipe can easily be multiplied.