Mexican Street Corn Pasta Salad
Indulge in the vibrant flavors of this Mexican Street Corn Pasta Salad Recipe, a delightful blend of sweet corn, zesty jalapeños, and a creamy chili lime dressing. Perfect for summer gatherings, potlucks, or family dinners, this colorful dish is not only quick to prepare but also bursting with fresh ingredients that will wow your guests. Whether served as a side or the centerpiece of your meal, this salad promises to be a crowd-pleaser with its enticing combination of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling, Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon vegetable oil or melted butter
- 6 ears corn (husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 oz. dry uncooked pasta (such as fusilli or farfalle)
- 2 medium jalapeno (seeded and sliced/chopped)
- ½ cup red onion (chopped finely)
- ¼ cup fresh cilantro (chopped – more for garnish)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 1 teaspoon lime zest (from one lime)
- ¼ cup freshly squeezed lime juice (from 1 ½ to 2 limes)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the corn by grilling or sautéing until tender and slightly caramelized.
- Boil pasta in salted water until al dente; drain and let cool.
- In a bowl, combine cooked corn and pasta.
- Whisk together dressing ingredients until smooth; pour over the salad mixture.
- Stir in jalapeños, onion, and cilantro; toss gently to combine.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
Find it online: https://chefangelina.com/mexican-street-corn-pasta-salad-recipe/