Mexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that perfectly captures the essence of summer. This quick and easy recipe combines the sweetness of fresh corn with zesty jalapeños and a creamy chili lime dressing, making it an irresistible option for barbecues, picnics, or casual family dinners. Ready in just 30 minutes, this pasta salad is not only delicious but also versatile – serve it as a main course or as a colorful side dish. With customizable ingredients, you can adjust the spice level to your liking, ensuring that it suits every palate. Bursting with flavor and freshness, this salad is sure to impress your guests and become a favorite at any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 6 ears fresh corn (husked – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
- 8 oz. dry uncooked pasta (such as fusilli or farfalle)
- 2 medium jalapeños (seeded and sliced/chopped)
- ½ cup red onion (chopped finely)
- ½ cup cotija cheese (crumbled)
- ¼ cup mayonnaise
- 3 tablespoons sour cream (or Mexican crema)
- ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
Instructions
- Cook corn on the grill or in a skillet until charred/caramelized.
- Boil pasta until al dente; drain and transfer to a mixing bowl.
- Combine cooked corn with the pasta.
- Whisk together mayonnaise, sour cream, lime juice, and seasonings.
- Toss dressing with the corn and pasta mixture; add jalapeños, red onion, and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg