In the Kitchen: Street Corn Pasta Salad

Delicious doesn’t mean complicated. It’s amazing how tasty and comforting a simple dish can be.

The very talented chef, Alexa Von Strolley of Tooksie Kay Catering, shares an easy recipe for a side dish that’s sure to please.

Her street corn pasta salad comes together in no time, and many of the ingredients you’ll likely already have at home.

Let’s get cooking with the recipe!

Ingredients (serves 10):

• 1 lb uncooked pasta
• 1 tbsp butter
• 3 ears corn
• ½ cup mayonnaise
• ½ cup chopped cilantro leaves
• 1 package cock soup mix, noodles strained
• ½ cup tomatoes, diced
• ¼ cup sliced scallion
• ½ scotch bonnet pepper, minced

Instructions:

Cook and drain pasta as directed on package, cool for 10 minutes. While pasta is boiling, heat pan over high heat and add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs, place in large bowl. Add cooked pasta to bowl, top with remaining ingredients and stir well to combine. Refrigerate about four hours or until chilled before serving.

If you’re more interested in eating than you are cooking, check out Alexa’s Tooksie Kay Catering service or her Kingston eatery, Kayter.