Mexican Street Corn Pasta Salad
  1. Grill the corn until charred

  2. Cut the corn off the cob and let it cool

  3. Add the cooked rotini, roasted corn, cilantro, red onion, and crumbled queso fresco to a bowl

  4. Make the dressing by blending the mayonnaise, crema, vinegar (if using), Valentina hot sauce, lime juice, and Tajin

  5. Pour the dressing over the pasta salad and mix well

  6. Refrigerate for at least an hour, but it's better the next day

  7. Serve and enjoy

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

Loading...