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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Recipe
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This Mexican Street Corn Pasta Salad Recipe is a vibrant and refreshing dish that captures the essence of summer gatherings. Combining sweet corn, zesty jalapenos, and a creamy chili lime dressing, this salad is perfect for picnics, barbecues, or as a delightful side to any meal. In just 30 minutes, you’ll create a colorful, crowd-pleasing dish that can be enjoyed on its own or paired with grilled meats. The fresh ingredients and customizable flavors make this salad an exciting addition to your recipe collection.

Ingredients

Scale
  • 1 tablespoon vegetable oil or melted butter
  • 6 ears corn (husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen or canned corn)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 oz. dry uncooked pasta (such as fusilli or farfalle)
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream
  • ½ teaspoon chili powder
  • 1 teaspoon lime zest (from one lime)
  • ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 medium jalapeno (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)

Instructions

  1. Cook the corn by grilling or sautéing until slightly charred.
  2. Boil pasta in salted water until al dente; drain and set aside.
  3. In a mixing bowl, combine cooked corn and pasta.
  4. Whisk together mayonnaise, sour cream, chili powder, lime juice, lime zest, salt, and pepper for the dressing.
  5. Toss the dressing with the corn and pasta mixture; add jalapenos, red onion, and cilantro.
  6. Serve chilled or at room temperature.

Nutrition

Find it online: https://cookingwithbrianna.com/mexican-street-corn-pasta-salad-recipe/