Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a delicious fusion of flavors featuring charred corn, cotija cheese, and a creamy chili lime dressing all tossed together with tender pasta.

Course Appetizer, Salad, Side Dish

Cuisine American, Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 275kcal

Author Sharon Rhodes

Ingredients

For the dressing

1 tbsp fresh lime juice
1 clove garlic, minced
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp tajin

For the salad

2 cups dry pasta
1 tsp olive oil
1 tsp butter
1½ cups corn
¼ tsp fine sea salt
½ cup sliced green onions
½ cup cojita cheese
1 jalapeno, seeded and finely chopped
½ cup chopped cilantro

Instructions

Start by adding the minced garlic to the lime juice in a small bowl to soak. Set this aside while you prepare the rest of the salad.
Cook the pasta according to the package instructions. Drain it and spread it evenly on a baking sheet to cool. Drizzle it with a bit of olive oil and toss to coat. This will help it not to stick together.
Heat the butter and oil in a large skillet. Add the corn, sprinkle with sea salt, and stir.
Spread the corn into a single layer and let it cook for 2 minutes without stirring so it can get a nice char. Stir it and repeat 2 more times to brown all sides.
Meanwhile, stir together the dressing ingredients in a small bowl.
Once the corn had charred on all sides, transfer it to a large bowl, add the cooked pasta, and stir. Then, stir in the cilantro, sliced green onions, and diced jalapeno peppers.
Finally, crumble in the cheese and give it one last toss.

Video

Notes

Storage tips

Store this salad covered in the fridge until you are ready to serve. We recommend letting it sit on the counter for 10-15 minutes to come to room temperature for the best flavor.

Keep any leftovers in an airtight container in the fridge for up to 2 days.

Nutrition