Mexican Street Corn Pasta Salad
Mexican street corn is a great summer treat! We’re incorporating it into a creative pasta salad, just in time for summer cook outs. This recipe is perfect as a side dish at your summer BBQ and is guaranteed to be a hit!
What you will need for this summer dish is, 3 to 4 ears of corn, shucked or 3 cups frozen or canned corn, 1 tbsp olive oil, 1/2 lb pasta, cooked according to package directions. 1 red bell pepper, seeded and chopped, 1/3 cup chopped green onions, 2 jalapeños, seeded and chopped, 1/2 cup Cotija or feta cheese, crumbled, 1/4 cup grated Parmesan cheese, 2 tbsp chopped cilantro, 1/3 cup mayonnaise, 1/3 cup sour cream, 1 tsp chili powder, 1/8 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 3 tbsp lime juice.
Begin by preheating your outdoor grill for medium-high heat. Brush corn with olive oil. Grill, turning frequently, until lightly charred, about 10-15 minutes; cool and cut corn from the cob. If using frozen corn, saute in a skillet with olive oil until browned. In a large bowl, combine pasta, grilled corn, red pepper, green onions, jalapeno, cheeses, and cilantro. In a small bowl, whisk together mayonnaise, sour cream, chili powder, cayenne, salt, pepper and lime juice. Pour dressing over pasta and corn mixture and mix well. Refrigerate until serving.
Watch how to make Mexican Street Corn Pasta Salad on YouTube.
Mexican Street Corn Pasta Salad
Ingredients
- 3-4 ears of corn shucked or 3 cups frozen or canned corn
- 1 tbsp olive oil
- 1 lb pasta cooked according to package directions
- 1 red bell pepper seeded and chopped
- 1/3 cup chopped green onions
- 2 jalapeños seeded and chopped
- 1/2 cup Cotija or feta cheese crumbled
- 1/4 cup Parmesan cheese grated
- 2 tbsp chopped cilantro
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp lime juice
Instructions
- Preheat outdoor grill for medium-high heat. Brush corn with olive oil. Grill, turning frequently, until lightly charred, about 10-15 minutes; cool and cut corn from the cob. If using frozen corn, sauté in a skillet with olive oil until browned.
- In a large bowl, combine pasta, grilled corn, red pepper, green onions, jalapeño, cheeses and cilantro.
- In a small bowl, whisk together mayonnaise, sour cream, chili powder, cayenne, salt, pepper and lime juice.
- Pour dressing over pasta and corn mixture and mix well. Refrigerate until serving.
