Mexican Street Corn Pasta Salad
Cool, creamy, with a bit of crunch and a hit of spiciness, this colorful Mexican Street Corn Pasta Salad recipe with a creamy chile lime dressing has all the flavors of traditional Mexican Street Corn served up as the perfect cookout, tailgate and BBQ side dish!
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Servings: 6
Ingredients
- 16 oz rotini pasta
- 2 (15 oz) can golden kernel corn
- 1 cup cotija cheese (Mexican crumbling cheese), or feta
- ⅔ cups chopped cilantro
- 1 small/ medium red onion, diced
- 1.5 large fresh jalapenos, deseeded, deveined & diced (about ⅓ cup)
- olive oil
Creamy Chile Lime Dressing
- 1 cup sour cream
- ½ cup real mayonnaise
- 3-4 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- ½ teaspoon cumin, heaping
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon coarse ground black pepper
Instructions
- In a large pot of generously salted water, boil pasta just to al dente. Drain and let cool.
- While pasta is boiling, heat olive oil in skillet over medium high heat. Drain corn and add to hot skillet. Corn should sizzle a little and possibly pop. Sautee corn until brown and a little seared. Remove from heat and allow to cool.
- When pasta and corn are cooled, combine in a large bowl with chopped cilantro, diced onion, diced jalapeno peppers and 1 cup crumbled cotija cheese.
- Whisk together dressing ingredients, drizzle about ½-2/3 over salad and toss. Save the rest of dressing for leftovers since the pasta will soak up the dressing and need refreshing.