Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is made with fresh corn, pasta, red onion, jalapeno, fresh cilantro, all tossed in a perfectly spiced dressing and topped with cotija cheese, Mexican spices, and fresh lime. It’s street food meets comfort food and it is so addictive. Perfect for a summer BBQ, potluck dish, or the perfect side dish, this Mexican Street Corn Pasta Salad delivers every time.
Equipment
- 1 Skillet for charring the corn
Ingredients
Main ingredients
- 1 lb Pasta rotini, cavatappi, farfalle, whatever twists you like
- 16 ounces Fresh or Frozen Corn like 4-5 ears or about 3-4 cups
- 2 Tablespoons Butter to give it a rich finish
- ¼ cup Red Onion finely diced, adds a bit of zing
- 1 Jalapeno seeded and minced, for just the right kick
- ½ cup Fresh Cilantro tightly packed and chopped fresh
- ¾ cup Cotija Cheese ¼ cup will be saved for garnish
- ¼ cup Fresh Lime Juice from 2 to 3 limes, brightens everything up
- 1 cup Mayonnaise to keep things creamy
- ½ cup Sour Cream or Mexican Crema for that smooth tang
Instructions
Instructions
- Cook your pasta according to package instructions, then drain it well and set aside.
- Melt butter in a skillet over medium heat. Toss in the corn and let it get lightly charred, around 5 to 7 minutes.
- Combine pasta, charred corn, red onion, jalapeno, cilantro, Cotija cheese, lime juice, mayo, and sour cream in a large bowl. Mix until evenly coated.
- Season with salt and pepper to taste. Mix again to ensure all ingredients are well combined.
- Chill in the fridge for at least 30 minutes before serving. Garnish with reserved Cotija cheese, cilantro, and chili powder if desired.
Notes
Serve chilled or at room temperature, enjoy the summer fiesta in a bowl!