Description
Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad Recipe, a delightful dish that’s perfect for any occasion. This colorful salad combines tender pasta with sweet corn, spicy jalapenos, and a creamy chili lime dressing that will tantalize your taste buds. Ready in just 30 minutes, it’s an ideal choice for picnics, barbecues, or family gatherings. The bold flavors and eye-catching presentation make it a crowd-pleaser for both adults and kids alike.
Ingredients
Scale
- 1 tablespoon vegetable oil or melted butter
- 6 ears corn (husks removed or 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)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 1 teaspoon lime zest (from one lime) (optional)
- ¼ cup freshly squeezed lime juice (from 1 ½ to 2 limes)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 medium jalapenos (seeded and sliced/chopped)
- ½ cup red onion (chopped finely)
- ¼ cup fresh cilantro (chopped – more for garnish)
Instructions
- Cook the corn by grilling or sautéing until slightly charred or caramelized.
- In a large pot, boil salted water and cook pasta until al dente; drain and set aside.
- In a mixing bowl, combine cooked pasta and corn.
- Whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper to create the dressing.
- Toss the dressing with the pasta mixture and stir in jalapenos, red onion, and cilantro. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg