Mexican Street Corn Pasta Salad

This 20 minute Mexican Street Corn Pasta Salad is loaded with fireplace-roasted corn, Cotija, and a deliciously tangy, creamy dressing. It’s short and easy to throw collectively and is made of typically pantry ingredients which you’ve possibly already were given for your kitchen!

Mexican Street Corn Pasta Salad

There is a pretty near schedule I keep on with on what recipes get shared at the web site. I paintings generally up to a month ahead of time, so the content is created a few weeks earlier than you’ll see it right here. But each once in a while, I’ll switch up the whole agenda because I’m bursting on the seam to proportion some thing.

Today is that day. This Mexican Street Corn Pasta Salad is one of my all-time favourite pasta salad creations. This can be because corn is my favourite veggie, Mexican Street Corn is my favorite manner to enjoy stated veggie, and including pasta for a self-proclaimed carb addict turned into the fine decision ever. Also, did I point out avocados, lime, cilantro, jalapeños, cheese, green onions, and bacon

Are you searching out a aspect dish for the final excursion weekend of the summer? This Mexican street corn inspired pasta salad is best! This is a pasta salad with all the flavours of Mexican corn at the cob (aka Elote) along with the butter, mayonnaise, lime juice, cotija cheese and chili powder! I like to apply sparkling corn and both grill it at the cob or char it in a skillet in butter. Like many pasta salads this one is simple to make, it can be made ahead of time, it receives better the following day and it’s ideal instantly from the refrigerator or at room temperature! You can use any form of pasta and I like the medium shells as the corn and cheese gets caught in the shells! This Mexican avenue corn pasta salad is a terrific manner to kick off the give up of summer!

Mexican Street Corn Pasta Salad

Recipe by anpawi
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

692

kcal
Total time

35

minutes

This 20 minute Mexican Street Corn Pasta Salad is loaded with fireplace-roasted corn, Cotija, and a deliciously tangy, creamy dressing. It’s short and easy to throw collectively and is made of typically pantry ingredients which you’ve possibly already were given for your kitchen!

Ingredients

  • 1 jalapeno, seeded and finely diced

  • 1 pound pasta (gluten-free for gluten-free)

  • 1 teaspoon oil

  • 1/2 teaspoon salt

  • 1/2 cup cotija (or feta), crumbled

  • 1/2 teaspoon pepper

  • 1/3 cup sour cream

  • 1/3 cup mayonnaise

  • 1/4 cup green onion, thinly sliced

  • 1/4 teaspoon chili powder (or cayenne) (or to taste)

  • 1/4 cup green onion, thinly sliced

  • 2 tablespoons butter

  • 2 tablespoons cilantro, chopped

  • 6 cups corn (fresh or frozen)

Directions

  • Cook the pasta as directed on the package, drain, mix with the oil and let cool, mixing every 5 minutes. (The oil and mixing helps prevent it from sticking together while it cools.)
  • Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn and let it sit cooking until lightly charred, mix it up and let it char again, about 6-10 minutes.
  • Mix the mayonnaise, sour cream, lime juice, salt, pepper and chili powder.
  • Assemble the salad, toss and enjoy!
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About the author: anpawi

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