Description

A creamy and smoky Mexican Street Corn Tortellini Salad featuring grilled corn, cheese tortellini, lime, and a zesty chili-lime dressing. Perfect as a quick lunch, potluck dish, or refreshing side for summer meals.

Ingredients

1 package (19 oz) J&M® / My Own Meal® Cheese Tortellini

3 ears of corn grilled (or 2 cans of drained corn), removed from the cob

1/3 cup sour cream

1/2 cup mayonnaise

2 limes zested and juiced

3 cloves garlic, minced

1/2 teaspoon chipotle chili powder

1/4 teaspoon ground cumin

1/4 cup chopped cilantro

1/2 cup diced red onion

1 medium bell pepper, diced

1/2 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese, plus more for topping

1 diced avocado

Salt and black pepper to taste

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Instructions

1. Cook the J&M® / My Own Meal® Cheese Tortellini according to package directions until al dente. Drain and rinse under cold water to cool, or leave warm if preferred.

2. Grill the corn until lightly charred. Slice kernels off the cob and place them in a large mixing bowl.

3. In a small bowl, whisk together the sour cream, mayonnaise, lime zest and juice, minced garlic, chipotle chili powder, cumin, salt, and pepper until smooth and creamy.

4. Combine the cooked tortellini, corn, cilantro, red onion, avocado, bell pepper, and shredded cheese in the mixing bowl.

5. Pour the creamy chili-lime sauce over the ingredients and toss gently until evenly coated.

6. Taste and adjust seasoning with more lime or salt if desired.

7. Serve immediately or chill in the refrigerator for 15 minutes before serving for best flavor.

Notes

You can use grilled fresh corn or roasted canned corn for convenience.

For added spice, drizzle with Texas Pete Original Hot Sauce, Crystal Hot Sauce, or Sriraja Panich Hot Sauce.

To lighten the dressing, substitute Greek yogurt for sour cream.

For a protein boost, add grilled chicken, shrimp, or black beans.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad, Pasta, Side Dish
Method: Boil, Mix, Toss
Cuisine: Mexican-American Fusion