Mexican Street Corn Pasta Salad
Experience a burst of summer flavors with this Mexican Street Corn Pasta Salad. This quick and easy dish combines sweet fresh corn, spicy jalapenos, and creamy chili lime dressing, creating a delightful food experience perfect for potlucks or barbecues.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Ingredients
Scale
- 6 ears corn (or about 4 ½ to 5 cups of frozen/canned corn)
- 8 oz. dry pasta (like fusilli or farfalle)
- 2 medium jalapenos
- ½ cup red onion
- ¼ cup fresh cilantro
- ½ cup cotija cheese
- Dressing: mayonnaise, sour cream, lime juice, chili powder
Instructions
- Cook the corn by grilling or in a skillet until slightly charred. Allow it to cool and then cut off the kernels.
- Boil salted water in a large pot, add pasta, and cook until al dente. Drain and set aside.
- In a large bowl, combine the cooked corn and pasta.
- Whisk together the dressing ingredients until smooth; adjust seasoning as needed.
- Toss the pasta salad with the dressing, adding jalapenos, red onion, and cilantro. Mix well before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://madebykiara.com/mexican-street-corn-pasta-salad-recipe/