Grilled Street Corn Pasta Salad
Ingredients
- 16 oz rotini pasta
- 5–6 ears of fresh corn
- 1½ cups mayonnaise
- ½ cup sour cream
- 1 cup cotija cheese, plus more for topping
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons The “CRAIN” Attraction Ranch All Purpose Seasoning, plus more for topping
Equipment & Fuel
- Royal Oak® Charcoal Super Size Briquettes
- Royal Oak® Tumbleweed Fire Starters
- Charcoal grill
- Large mixing bowl
- Stovetop pot (for pasta)
Directions
1. Prep the grill
Fill your grill with Royal Oak Charcoal Super Size Briquettes and light using Tumbleweed fire starters. Allow the coals to ash over and reach medium heat.
2. Cook the pasta
Boil the rotini on your stovetop according to the package directions. Drain and rinse with cold water, then set aside.
3. Grill the corn
Place the ears of corn directly on the grill grates. Turn occasionally until lightly charred on all sides, about 10–15 minutes. Remove from the grill and allow to cool slightly.
4. Cut the corn
Slice the kernels off the cob and place them into a large mixing bowl.
5. Make the dressing
Add the mayonnaise, sour cream, lime juice, and 3 tablespoons of The “CRAIN” Attraction to the bowl with the corn. Mix until smooth and well combined.
6. Combine
Add the cooked pasta, red onion, cilantro, and cotija cheese to the bowl. Toss until everything is evenly coated.
7. Chill (optional)
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
8. Garnish and serve
Before serving, top with additional cotija cheese and a sprinkle of The “CRAIN” Attraction. Serve and enjoy.
