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Mexican Street Corn Pasta Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

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.
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Prep Time 17 minutes
Cook Time 8 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 545 kcal

Equipment

  • 1 Pressure Cooker for the pasta
  • 1 Skillet for sautéing

Ingredients
  

Ingredients

  • 1 lb. Pasta rotini, cavatappi, farfalle - pick your fave twisty kinda shapes
  • 16 ounces Fresh or Frozen Corn 4-5 ears or about 3-4 cups
  • 2 Tablespoons Butter for that golden sauté touch
  • ¼ cup Red Onion finely diced for a little sharp bite
  • 1 Jalapeno seeded and minced, to bring the heat but not too much
  • ½ cup Fresh Cilantro chopped tight to keep it bright
  • ¾ cup Cotija Cheese plus a little extra for garnish
  • ¼ cup Fresh Lime Juice from about 2 to 3 limes, zesty and fresh
  • 1 cup Mayonnaise creamy base for the salad goodness
  • ½ cup Sour Cream or Mexican Crema for a tangy smooth touch
  • 1 teaspoon Chili Powder
  • ½ teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 Chipotle Chilies in adobo sauce diced

Instructions
 

Instructions

  • First, you cook the pasta in your pressure cooker following package instructions till it hits that tender pull, al dente but not mushy. Drain it off and set it aside away from heat.
  • While that9s doing its thing, heat a skillet up and melt your butter over medium heat. Toss in the corn and let it saut9 for about 5 to 7 minutes. You9re lookin for light char spots that bring out great flavor.
  • Add the diced red onion and minced jalapeno to the skillet and cook another 2 to 3 minutes till they soften up real nice.
  • In a big bowl, combine the pasta, that corn mixture, chopped cilantro, and cotija cheese. Mix it all well so flavors start mingling.
  • Pour in the lime juice, mayo, and sour cream. Then sprinkle your chili powder, cumin, salt, and pepper, and add the diced chipotle chilies in adobo sauce. Stir everything till it9s all good and combined.
  • Take a little taste and adjust seasonings if you gotta. Garnish with extra cotija cheese, cilantro, lime juice, and chili powder. And that9s it, ready for your table when you are!

Notes

Serve with extra cotija cheese, cilantro, lime juice, and chili powder.