Spice up your summer-to-fall menu with our Mexican Street Corn Pasta Salad, featuring a Ghanaian twist with Gloria’s Shito! Created by Gloria @gloriasshito, a Ghanaian living in Los Angeles, her Ghanaian chili oil adds a warm kick to this vibrant dish making it the perfect fallin’ out of summer treat. Videographer and photographer: Alessandra Griffin @somuchgoodstudio Mexican Street Corn Pasta with Shito Ingredients 1 pound pasta, any short kind like fusilli or farfalle 6 ears of corn 3 tablespoons mayonnaise, heaping 3 cloves garlic, grated or minced ¼ cup chopped scallions (white & green parts) 2 limes, zested and juiced 1 tablespoons shito, or more to taste for a spicer version 12 ounces queso fresca, crumbled ½ cup chopped cilantro Salt, to taste Instructions Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and let the pasta chill. Cook the ears of corn your favorite way–boiled, steamed, or grilled. Cool and cut the kernels off the cob. In a large bowl, add the mayonnaise, garlic, scallions, lime zest, lime juice, and shito until combined. Add the cooked corn, queso fresca, cilantro, and cooled pasta and mix to combine. Season to taste with salt. Enjoy!
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