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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Recipe
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Indulge in the vibrant flavors of summer with this delightful Mexican Street Corn Pasta Salad. Combining the sweetness of fresh corn, the heat of jalapeños, and a creamy chili lime dressing, this dish is not just a salad; it’s a celebration! Perfect for barbecues, picnics, or any family gathering, this recipe is quick to prepare and sure to impress your guests. The versatility of this dish allows it to shine as both a side and a main course. Customize it with your favorite ingredients to make it uniquely yours. Dive into this refreshing pasta salad that promises to be a crowd-pleaser!

Ingredients

Scale
  • 6 ears corn (fresh or frozen)
  • 8 oz. dry uncooked pasta (fusilli or farfalle)
  • 2 medium jalapeños
  • ½ cup red onion
  • ¼ cup fresh cilantro
  • ½ cup cotija cheese (or plant-based cheese)
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream
  • ½ teaspoon chili powder
  • 1 teaspoon lime zest (optional)
  • ¼ cup lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Cook the corn using your preferred method—grilling for a smoky flavor or sautéing in a skillet until caramelized.
  2. In boiling salted water, cook pasta according to package instructions until al dente; drain and let cool.
  3. In a mixing bowl, combine cooked corn with pasta.
  4. Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a separate bowl.
  5. Pour dressing over the pasta mixture and toss in jalapeños, onion, and cilantro. Adjust seasonings as needed.
  6. Chill for at least an hour before serving for optimal flavor.

Nutrition

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