Mexican Street Corn Pasta Salad Pressure Cooker Recipe
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 Pressure Cooker
- 1 Skillet for corn
- 1 Large Bowl for mixing
Ingredients
Main ingredients
- 1 lb Pasta rotini, cavatappi, or farfalle
- 16 ounces Corn fresh or frozen
- 2 tablespoons Butter for flavor
- ¼ cup Red Onion finely diced
- 1 Jalapeno seeded and minced
- ½ cup Fresh Cilantro chopped and tightly packed
- ¾ cup Cotija Cheese for garnish
- ¼ cup Fresh Lime Juice 2-3 limes
- 1 cup Mayonnaise for dressing
- ½ cup Sour Cream or Mexican Crema
- 1 teaspoon Chili Powder for heat
- ½ teaspoon Cumin to taste
- 1 teaspoon Salt to taste
- ½ teaspoon Pepper to taste
- 2 Chipotle Chilies in Adobo Sauce diced, optional
Instructions
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and let it cool while you prep the rest.
- Cook the Corn: If using fresh corn, brush the corn with a butter and grill (or pan-sear in a skillet with butter) until lightly charred, about 8–10 minutes. Slice the kernels off the cob once cool enough to handle. If using frozen corn, add butter to skillet and heat over medium heat. Cook until warmed, about 8 minutes, stirring often.
- Make the Dressing: In a bowl, whisk together the mayo, sour cream or Mexican crema, lime juice, chili powder, cumin, salt, and pepper until smooth. For extra spice and smoky flavor, add chopped canned chipotle chilies in adobo.
- Assemble the Salad: In a large bowl, combine the pasta, corn kernels, red onion, jalapeno, cilantro, and Cotija cheese. Pour the dressing over and toss to coat evenly.
- Chill & Serve: Cover and chill the salad for at least 30 minutes to let the flavors meld. Just before serving, top with extra cotija cheese, a squeeze of lime, cilantro, and a sprinkle of chili powder.
Notes
Serve the salad fresh and creamy with a garnish of cotija cheese and cilantro for extra flavor. Can be enjoyed both warm and cold.