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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Recipe
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Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad. This dish brilliantly combines sweet corn, spicy jalapeños, and creamy chili lime dressing, making it a perfect addition to any gathering. Whether served as a refreshing side at barbecues or enjoyed as a light meal on warm days, this easy-to-make salad is sure to impress your guests. Ready in just 30 minutes, it’s not only quick but also customizable to suit your taste preferences. With every bite, you’ll enjoy the delightful crunch of fresh ingredients paired with a tangy twist that elevates your dining experience.

Ingredients

Scale
  • 6 ears corn (Husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen or canned corn)
  • 8 oz. dry uncooked pasta (such as fusilli or farfalle)
  • 2 medium jalapenos (seeded and sliced/chopped)
  • ½ cup red onion (chopped finely)
  • ½ cup cotija cheese (crumbled)
  • 1 tablespoon vegetable oil or melted butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream (or Mexican crema)
  • ½ teaspoon chili powder
  • 1 teaspoon lime zest (from one lime – optional)
  • ¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh cilantro (chopped – more to use as garnish)

Instructions

  1. Cook the corn by grilling or sautéing until slightly charred or caramelized.
  2. Boil pasta in salted water until al dente; drain and let cool.
  3. In a mixing bowl, combine cooked pasta and corn.
  4. Whisk together dressing ingredients and adjust seasoning.
  5. Toss pasta and corn with the dressing; mix in jalapeños, onion, and cilantro.
  6. Chill for at least 30 minutes before serving for best flavor.

Nutrition

Find it online: https://savorydishworld.com/mexican-street-corn-pasta-salad-recipe/