- 11 oz. can Mexicorn or regular corn or 12 oz.. fresh corn off the cob, drained or steamed (if using fresh)
- 12 ounces radiatore pasta or another short shaped pasta, cooked and drained
- ⅔ cup mayonnaise
- ⅔ cup sour cream
- 3 tablespoons lime juice
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1½ teaspoon dried dill
- ½ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ¼ cup red onion, diced
- 3 green onions, chopped
- 2 tablespoons roasted green chiles
- ¼ cup cilantro, chopped
Drain the canned corn or steam the fresh corn and place in a large serving bowl; set aside.
Cook the pasta for 7-10 minutes or until al dente. Drain and rinse it with cold water until the pasta is cool; add the pasta to the corn.
Add the mayonnaise, sour cream, lime juice, garlic cloves, chili powder, dried dill, coarse kosher salt, and black pepper to the bowl. Mix until fully combined. Add the red and green onion, roasted chiles, and chopped cilantro to the bowl as well. Mix until everything is incorporated. Chill until ready to serve and refrigerate any leftovers.
- Yields: 6-8 servings
- Preparation Time: 30 minutes - longer if steaming corn
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