No ratings yet
6
10 minutes
10 minutes
4–5 ears fresh corn
½ red onion, diced
2 jalapeños, seeded and diced
1 bunch cilantro, chopped
1 cup mayonnaise
1 cup sour cream
Juice of 1 lime
16 oz chickpea pasta, cooked and cooled (rotini works well)
½ block Cotija cheese, crumbled, plus more for garnish
Preheat your Blackstone griddle to high heat.
Place the corn directly on the griddle and cook for about 10 minutes, turning occasionally, until charred on all sides.
While the corn cooks, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and Street Taco Seasoning until smooth.
Once the corn is charred, remove it from the griddle and allow it to cool slightly. Cut the kernels from the cob.
Add the cooked pasta, charred corn, red onion, jalapeños, cilantro, and Cotija cheese to the bowl with the dressing. Toss until everything is evenly coated.
Garnish with additional cilantro and Cotija cheese before serving.
Serve immediately or refrigerate until ready to enjoy.
placeholder
