Description
Enjoy this vibrant Mexican Street Corn Pasta Salad Recipe featuring fresh corn and a zesty dressing. Perfect for summer gatherings—try it today!
Ingredients
Scale
- 1 tablespoon vegetable oil or melted butter
- 6 ears corn (husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 oz. dry uncooked pasta (such as fusilli or farfalle)
- 2 medium jalapenos (seeded and sliced/chopped)
- ½ cup red onion (chopped finely)
- ¼ cup fresh cilantro (chopped – more to use as garnish)
- ½ cup cotija cheese (crumbled)
- ¼ cup mayonnaise
- 3 tablespoons sour cream (or Mexican crema)
- ½ teaspoon chili powder
- 1 teaspoon lime zest (from one lime – optional)
- ¼ cup freshly squeezed lime juice (from 1 ½ to 2 limes)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the corn by grilling or cooking in a skillet until caramelized.
- Cook the pasta in salted boiling water until al dente, then drain.
- In a large mixing bowl, combine cooked corn and pasta.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to create the dressing.
- Drizzle the dressing over the pasta mixture and toss well to coat.
- Stir in jalapenos, red onion, and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Use fresh corn for the best flavor; frozen or canned can be used if necessary. Customize spice levels by adjusting jalapeno quantities. Allowing the salad to chill for an hour enhances flavor melding.