Mexican Street Corn Pasta Salad
Looking for a refreshing summer dish that’s bursting with flavor? This Mexican Street Corn Pasta Salad Recipe is the perfect solution! Combining the sweet crunch of fresh corn, the heat of spicy jalapeños, and a tangy chili lime dressing, this pasta salad is not only easy to make but also ideal for any occasion—from summer barbecues to simple weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling/Grilling
- Cuisine: Mexican
Ingredients
Scale
- 6 ears fresh corn (or 4 ½ to 5 cups kernels)
- 8 oz. dry pasta
- 2 medium jalapeños
- ½ cup red onion
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ¼ cup lime juice
- ½ cup cotija cheese
Instructions
- Cook the corn on a grill or in a skillet until charred or caramelized.
- Boil salted water and cook pasta until al dente; drain.
- Combine cooked corn and pasta in a large bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and seasonings.
- Pour dressing over the pasta mixture, then add jalapeños, red onion, and cilantro. Toss gently.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg