Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 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 jalapeños (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 or alternatives); 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)

Description

Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad Recipe! This delightful dish combines fresh corn, zesty jalapeños, and a creamy chili lime dressing, creating a refreshing salad that’s perfect for any gathering. Whether you’re hosting a barbecue, attending a potluck, or enjoying a family dinner, this pasta salad is sure to impress. In just 30 minutes, you can whip up this colorful and flavorful side that not only pleases the palate but also adds a pop of color to your table. Customize it by adding proteins like grilled chicken or other vegetables for an extra nutrition boost!

Ingredients

Scale

1 tablespoon vegetable oil
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 jalapeños (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 or alternatives)
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)

Instructions

Cook the corn by grilling or using a skillet until tender.
Boil pasta in salted water until al dente; drain and cool.
Combine cooked corn and pasta in a large bowl.
Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a separate bowl.
Pour dressing over the pasta mixture and toss well; add jalapeños, red onion, and cilantro.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling/Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (200g)
Calories: 305
Sugar: 3g
Sodium: 430mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 8g
Cholesterol: 15mg

Keywords: Use fresh corn for optimal sweetness; grilled corn adds extra flavor. Adjust jalapeño quantity based on your spice preference. Feel free to substitute cotija cheese with feta or queso fresco.