Description
This vibrant Mexican Street Corn Pasta Salad Recipe is quick and easy, perfect for summer gatherings. Discover fresh flavors today!
Ingredients
Scale
- 1 tablespoon vegetable oil or melted butter
- 6 ears corn (husk removed – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 oz. dry uncooked pasta (such as fusilli or farfalle)
- 2 medium jalapeno (seeded and sliced/chopped)
- ½ cup red onion (chopped finely)
- ¼ cup fresh cilantro (chopped – more for garnish)
- ½ cup cotija cheese (crumbled)
- ¼ cup mayonnaise
- 3 tablespoons sour cream (or Mexican crema)
- ½ teaspoon chili powder
- 1 teaspoon lime zest (from one lime – optional)
- ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook corn on the grill or in a skillet until charred and caramelized.
- Boil pasta in salted water until al dente; drain and transfer to a mixing bowl.
- Add cooked corn to the pasta.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper for the dressing.
- Drizzle dressing over the corn-pasta mixture; toss gently with jalapeno, red onion, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg