Mexican Street Corn Pasta Salad

5 from 1 vote

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is made with fresh corn, pasta, red onion, jalapeno, fresh cilantro, all tossed in a perfectly spiced dressing and topped with cotija cheese, Mexican spices, and fresh lime.

Prep Time17

Cook Time8

Course: Appetizer, Side Dish

Cuisine: Mexican

Keyword: corn pasta salad, mexican pasta salad, mexican street corn pasta salad

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

1 lb. Pasta (rotini, cavatappi, farfalle, etc)
16 ounces Fresh or Frozen Corn (4-5 ears or 3-4 cups)
2 Tablespoons Butter
1/4 cup Red Onion (finely diced)
1 Jalapeno (seeded and minced)
1/2 cup Fresh Cilantro (tightly packed, chopped)
3/4 cup Cotija Cheese (1/4 cup for garnish)
1/4 cup Fresh Lime Juice (from 2-3 limes)
1 cup Mayonnaise
1/2 cup Sour Cream or Mexican Crema
1 teaspoon Chili Powder
1/2 teaspoon Cumin
1 teaspoon Salt
1/2 teaspoon Pepper

Optional:

2 Chipotle Chilies in adobo sauce (diced)

Toppings:

Garnish with remaining 1/4 cup of cheese, cilantro, lime juice, chili powder

Instructions

1. Cook the Pasta:Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and let it cool while you prep the rest.
2. Cook the Corn: If using fresh corn, brush the corn with a butter and grill (or pan-sear in a skillet with butter) until lightly charred, about 8–10 minutes. Slice the kernels off the cob once cool enough to handle. If using frozen corn, add butter to skillet and heat over medium heat. Cook until warmed, about 8 minutes, stirring often.
3. Make the Dressing: In a bowl, whisk together the mayo, sour cream or Mexican crema, lime juice, chili powder, cumin, salt, and pepper until smooth. For extra spice and smoky flavor, add chopped canned chipotle chilies in adobo
4. Assemble the Salad: In a large bowl, combine the pasta, corn kernels, red onion, jalapeno, cilantro, and Cotija cheese. Pour the dressing over and toss to coat evenly.
5. Chill & Serve: Cover and chill the salad for at least 30 minutes to let the flavors meld. Just before serving, top with extra cotija cheese, a squeeze of lime, cilantro, and a sprinkle of chili powder.

Nutrition