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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Recipe
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Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad Recipe. This quick and easy dish combines sweet corn, spicy jalapenos, and a zesty chili lime dressing, making it the perfect accompaniment for picnics, barbecues, or casual gatherings. In just 30 minutes, you can whip up a colorful and satisfying salad that will delight your guests. With its creamy texture and fresh ingredients, this salad can be served as a light main course or a refreshing side dish. The customizable nature of this recipe allows you to adjust spice levels and add your favorite vegetables, ensuring every bite is tailored to your taste.

Ingredients

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  • 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 to use as garnish)
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream (or Mexican crema)
  • ½ teaspoon chili powder
  • 1 teaspoon lime zest (from one lime; optional)
  • ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)

Instructions

  1. Cook the corn by grilling or sautéing until slightly charred and caramelized.
  2. Boil salted water in a large pot, cook pasta until al dente, then drain.
  3. Combine cooked corn with pasta in a large mixing bowl.
  4. Whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper for the dressing.
  5. Toss the dressing with the pasta and corn mixture; add jalapenos, red onion, and cilantro before serving.

Nutrition

Find it online: https://recipesbyaurora.com/mexican-street-corn-pasta-salad-recipe/