Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 6 ears corn (or approximately 4 ½ to 5 cups of corn kernels); 8 oz. dry uncooked pasta (such as fusilli or farfalle); 2 medium jalapenos (seeded and chopped); ½ cup red onion (finely chopped); ¼ cup fresh cilantro (chopped); ½ cup cotija cheese (crumbled); ¼ cup mayonnaise; 3 tablespoons sour cream; ½ teaspoon chili powder; 1 teaspoon lime zest (optional); ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper

Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad is a vibrant, flavor-packed dish that captures the essence of summer in every bite. This delightful recipe combines sweet corn, spicy jalapenos, and a creamy chili lime dressing to create a refreshing side that’s perfect for picnics, barbecues, or family dinners. With a preparation time of just 30 minutes, this pasta salad is not only quick but also versatile enough to serve as a main dish or an accompanying side. Its colorful presentation and bold flavors are sure to impress guests at any gathering!

Author: Cataleya
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves approximately 6 people 1x
Category: Side Dish
Method: Grilling/Sautéing
Cuisine: Mexican

Ingredients

Scale

1 tablespoon vegetable oil
6 ears corn (or approximately 4 ½ to 5 cups of corn kernels)
8 oz. dry uncooked pasta (such as fusilli or farfalle)
2 medium jalapenos (seeded and chopped)
½ cup red onion (finely chopped)
¼ cup fresh cilantro (chopped)
½ cup cotija cheese (crumbled)
¼ cup mayonnaise
3 tablespoons sour cream
½ teaspoon chili powder
1 teaspoon lime zest (optional)
¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

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Instructions

Prepare the corn by grilling or sautéing until tender and slightly charred.
While cooling, cook the pasta in salted boiling water until al dente. Drain and transfer to a mixing bowl.
Combine the cooked corn with the pasta.
In a separate bowl, whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper for the dressing.
Drizzle the dressing over the pasta mixture, add jalapenos, red onion, and cilantro. Toss well to combine.

Nutrition

Serving Size: 1 cup (150g)
Calories: 250
Sugar: 3g
Sodium: 320mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg

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