Total time: 20 mins | Serves: 6-8
Super easy and quick to whip – this delightful and flavor-packed Mexican Street Corn Pasta Salad is another of my ultimate favorite salad. This salad requires just a few simple ingredients that you might already have on hand. I love the creamy dressing of this salad. It is a simple dressing with the perfect amount of tangy, lime flavor, and a hint of spice. Serve this salad by itself or as an amazing side.
I enjoy recipes that use mostly pantry ingredients because they are super easy to throw together whenever I want to. Just like this epic Mexican Street Corn Pasta Salad. Surely, this salad recipe is a must-try and a keeper!
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INGREDIENTS
Dressing:
2 cloves garlic, minced
1/2 c. sour cream
1 lime, zested and juiced
1/2 c. mayonnaise
1/4 tsp chili powder
kosher salt and freshly ground pepper, to taste
1/8 tsp cayenne pepper
Salad:
2 tbsp vegetable or canola oil
4 green onions, finely chopped
2 c. cooked penne pasta
1/2 c. cotija cheese or queso fresco, cubed
1 jalapeño, seeds removed, minced
1/4 c. fresh cilantro, chopped, plus more for garnish
2 (12 ounces) bags frozen corn, thawed and drained, browned and charred slightly
kosher salt and freshly ground pepper, to taste
8 pieces of bacon, cooked and crumbled
How to make Mexican Street Corn Pasta Salad
Step 1: In a large pan or skillet, heat the canola oil over medium-high heat. Add the corn once the oil is hot and cook for about 5 to 8 minutes or until dark and golden.
Step 2: Ready the dressing. Combine the mayonnaise, sour cream, garlic, lime zest and juice, chili powder, and cayenne. Adjust the seasoning according to taste.
Step 3: Place the cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon, and cotija in a large bowl. Mix well until combined, then pour the dressing over. Toss well.
Step 4: Place the salad in the fridge for at least 20 minutes, then serve. Enjoy!
Ingredients
- Dressing:
- 2 cloves garlic, minced
- 1/2 c. sour cream
- 1 lime, zested and juiced
- 1/2 c. mayonnaise
- 1/4 tsp chili powder
- kosher salt and freshly ground pepper, to taste
- 1/8 tsp cayenne pepper
- Salad:
- 2 tbsp vegetable or canola oil
- 4 green onions, finely chopped
- 2 c. cooked penne pasta
- 1/2 c. cotija cheese or queso fresco, cubed
- 1 jalapeño, seeds removed, minced
- 1/4 c. fresh cilantro, chopped, plus more for garnish
- 2 (12 ounces) bags frozen corn, thawed and drained, browned and charred slightly
- kosher salt and freshly ground pepper, to taste
- 8 pieces of bacon, cooked and crumbled
Instructions
Step 1: In a large pan or skillet, heat the canola oil over medium-high heat. Add the corn once the oil is hot and cook for about 5 to 8 minutes or until dark and golden.
Step 2: Ready the dressing. Combine the mayonnaise, sour cream, garlic, lime zest and juice, chili powder, and cayenne. Adjust the seasoning according to taste.
Step 3: Place the cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon, and cotija in a large bowl. Mix well until combined, then pour the dressing over. Toss well.
Step 4: Place the salad in the fridge for at least 20 minutes, then serve. Enjoy!
