Prep Time: 15 mins | Cook Time: 15 mins | Total time: 30 mins | Yields: 6 servings
This amazing Mexican Street Corn Pasta Salad is packed with delicious summer corn, jalapenos, and red onion tossed in a creamy chilli lime dressing. Make this in no more than thirty minutes with either fresh, frozen, grilled, or canned corn. Perfect for the family, entertaining, and feeding the crowd!
Ingredients
Corn:
1 tbsp vegetable oil or melted butter
6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 c.
½ tsp kosher salt
¼ tsp ground black pepper
Pasta:
8 ounces of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work
Mexican Corn Dressing:
¼ c. mayonnaise (or vegan mayo)
3 tbsp sour cream
½ tsp chilli powder
¼ c. lime juice freshly squeezed (from 1 ½ to 2 limes)
½ tsp kosher salt
¼ tsp ground black pepper
Mexican Corn Salad:
2 medium-size jalapeno, seeded and sliced/chopped
½ c. red onion chopped finely
¼ c. fresh cilantro chopped (more to use as garnish)
½ c. cotija cheese crumbled
How to make Mexican Street Corn Pasta Salad
Grilled/Roasted Mexican Street Corn Salad Recipe:
Step 1: Prepping the corn: Of each corn back leaf, fold the husk and tie them using kitchen twine. Then, with oil, lightly brush the corn on the cub.
Step 2: On a grill pan or an outdoor grill, grill the corn until some spots are charred, turning on occasion.
Step 3: After cutting the corn off the cob, place the corn in a large bowl and keep them aside to cool. In the meantime, cook the pasta according to the package directions. When done, drain and place in a bowl and add in the roasted corn.
Step 4: In a small bowl, combine the mayonnaise, sour cream, chilli powder, lime juice, salt, and pepper to make the Mexican Corn Dressing (Chili Lime Dressing).
Step 5: To assemble: Pour over the corn the chilli lime corn dressing. Add the jalapeno, onion, and cilantro. Gently toss, making sure the dressing is equally distributed.
Step 6: To a salad plate, transfer the pasta salad and top with the cotija cheese. Before serving, garnish with cilantro.
Skillet-Roasted Mexican Street Corn Salad Recipe:
Step 1: Ready the corn. Start by cutting them off the cob. To get around 4 ½ to 5 cups, I used 6 ears. Or use canned or frozen corn. Make sure to thaw the frozen corn completely before using it.
Step 2: In a skillet, heat the oil over medium-high heat. Once the oil is hot, add the corn and saute for about 5 to 7 minutes until it begins to get lightly charred, stirring often. Adjust the cooking time if using frozen corn. When done, place the cooked corn in a bowl and set it aside.
Step 3: Meanwhile, cook the pasta according to package directions. Drain and place to the bowl with the sauteed corn once cooked.
Step 4: In a small bowl, combine the mayonnaise, sour cream, chilli powder, lime juice, salt, and pepper to make the Chili Lime Dressing.
Step 5: To assemble: Over the corn, pour the chilli-lime dressing. Add the jalapeno, onion, and cilantro. Gently toss, making sure the dressing is equally distributed.
Step 6: To a salad plate, transfer the pasta salad and top with cotija cheese. Before serving, garnish with cilantro.
Nutrition Facts:
Calories: 353kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 605mg | Potassium: 386mg | Fiber: 3g | Sugar: 8g | Vitamin A: 403IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 1mg
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