Cooked - Mexican Street Corn Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Pasta Salad

6.0

2 ½ cups small shell pasta (dry)

10 oz corn (frozen, fresh or canned)

½ cup Cotija cheese (crumbled)

1 small red onion (diced)

2 Jalapeños (seeds removed and chopped)

⅓ cup fresh cilantro (chopped)

2 cloves garlic (minced)

1 teaspoon chili powder

¼ teaspoon sea salt (or to taste)

¼ teaspoon ground black pepper (or to taste)

¼ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 cup mayonnaise

½ cup sour cream (or greek yogurt)

¼ cup lime juice

1 teaspoon lime zest

Salt and pepper (to taste)

First, boil pasta according to the package directions aiming for al dente.
Drain and set aside in a large bowl. Drizzle with a bit of oil and gently stir.
If using frozen corn, first thaw it. If using canned corn, first drain it very well.
While the pasta is cooking, prepare the corn. Just place a non-stick skillet over medium heat and cook the corn stirring for 6-8 minutes.
The corn is ready when it's lightly charred. You can also add a bit of spice to it: paprika, cumin, and garlic powder.
Mix all the dressing ingredients in a small bowl and set it aside.
Add the rest of the ingredients to the large bowl with cooled pasta and gently stir to combine.
Next, add the creamy salad dressing and stir until everything is well coated.
Finally, serve with tortilla chips and lime wedges on the side.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 77 weeks ago

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