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
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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
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
Instructions
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.
