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.
Ingredients
Main ingredients
- 1 lb Pasta like rotini, cavatappi, or farfalle
- 16 oz Fresh or Frozen Corn 4-5 ears or 3-4 cups
- 2 tablespoons Butter
- ¼ cup Red Onion finely diced
- 1 Jalapeno seeded and minced
- ½ cup Fresh Cilantro tightly packed, chopped
- ¾ cup Cotija Cheese ¼ cup reserved for garnish
- ¼ cup Fresh Lime Juice from 2-3 limes
- 1 cup Mayonnaise
- ½ cup Sour Cream or Mexican Crema
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 Chipotle Chilies in adobo sauce diced
Instructions
Instructions
- Cook your pasta in the pressure cooker or stovetop per package, aiming for al dente. Drain and set that aside.
- In a big skillet, melt your butter over medium heat. Toss in the corn and get it cooking till tender and just a bit charred, around 5 to 7 minutes.
- Grab a large mixing bowl. Add the cooked pasta, corn, red onion, jalapeno, and cilantro. Toss well.
- Add cotija cheese, lime juice, mayo, and sour cream or crema. Mix until fully combined and glossy.
- Season with salt and pepper to taste. Adjust lime juice or chili powder if needed.
- Chill for about 30 minutes to meld flavors.
- Serve with the remaining cotija, cilantro, a splash more lime juice, and a sprinkle of chili powder.
Notes
Garnish with more cotija cheese, fresh cilantro, lime juice, and a sprinkle of chili powder to enhance flavor.