Mexican Street Corn Pasta Salad
User Reviews
5
Mexican Street Corn Pasta Salad
Description
Mexican Street Corn Pasta Salad features roasted or grilled corn kernels mingled with cooked small pasta shapes, sliced green onions, finely chopped jalapeño, fresh cilantro, and cubed cotija cheese. The dressing combines mayonnaise, sour cream (or Mexican crema), minced garlic, lime juice and zest, chili powder, and optional cayenne pepper to add a creamy, tangy, and mildly spicy coating. This dish balances the sweetness of corn with the piquant dressing and savory cheese, enhanced when bacon is added.
The preparation begins by charring the corn on a skillet or grill to develop a smoky flavor, then mixing it with the pasta and fresh ingredients. The dressing is whisked separately and folded in to coat evenly. The salad can be served chilled or at room temperature, making it flexible for potlucks or barbecues.
Leftovers keep well in an airtight container refrigerated for several days, allowing the flavors to meld further. The recipe notes approximate a dry pasta amount to reach the suggested cooked volume, and nutrition estimates vary based on ingredient brands and optional components like bacon.
Ingredients
For the Chili Lime Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 garlic clove, minced
- 1 lime juice and zest
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper ground, optional
For the Pasta Salad
- 2 (12-ounces) corn frozen or 5 to 6 ears fresh
- 2 cups pasta cooked; any small shaped
- 4 green onion sliced
- 1 jalapeño seeded and finely chopped
- 1/4 cup cilantro chopped
- 1/2 cup cotija cheese cut into small cubes
- 6-8 trips Bacon cooked until crispy and chopped or crumbled; optional
- salt to taste
- black pepper to taste
Instructions
TO PREPARE THE CORN (fresh or frozen)
METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)
- Heat a 1 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.
METHOD #2: On a grill (corn on the cob)
- Shuck and clean the corn. You don't have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium heat. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.
To Make the Chili-Lime Dressing
- In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime zest and juice, chili powder and cayenne (if using). Whisk until well combined.
Make the Pasta Salad
- In a large bowl, mix the charred corn, the cooked pasta, green onions, jalapeño, cilantro and cheese.
- Pour the mayonnaise mixture over the corn/pasta mixture and toss well. Add the bacon and mix together. Season with salt and ground black pepper to taste. Serve immediately or refrigerate to serve later.
Notes
- Use about 2 ounces of dried pasta to yield 2 cups cooked pasta for the salad.
- Store the salad in an airtight container in the refrigerator for up to 4 to 5 days.
- Nutrition estimates include bacon but will vary depending on specific ingredient brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 317mg | 13% |
| Potassium | 96mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 71mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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